Roasted tomatoes are a beautiful thing, and really simple to make into a tasty sauce (sugo). I love roasting them to bring out their inherent sweetness, and with the addition of herbs, balsamic & little sugar takes them to a whole new level.
One of my favourites recipes to accompany a roast tomato sugo is pork and fennel meatballs. You can't beat this combination for a sunday supper, or in fact any day of the week. It's a super quick meal if you have your sugo and uncooked meatballs already made up and stored in the freezer. Give it a go - and give your taste buds a party!
PORK & FENNEL MEATBALLS WITH TOMATO SUGO
Tomato Sugo
1kg vine-ripened
tomatoes, halved
½ garlic bulb,
broken into cloves (skin on)
1 fresh rosemary
sprig
1 fresh oregano
sprig
2 fresh thyme sprigs
30ml olive oil
1 tablespoons
balsamic vinegar
1 teaspoon caster
sugar
salt & pepper
to season
Pork & Fennel Meatballs
1½ cups fresh
white breadcrumbs
½ cup milk
1 kg pork
mince
2 eggs
3 cloves garlic,
crushed
2 teaspoons fennel
seeds
4 anchovy fillets,
chopped
sea salt and
cracked black pepper
extra virgin olive
oil
To Serve
10 cherry tomatoes,
halved
spaghetti
pesto
fresh herbs
fresh herbs
Tomato Sugo
Preheat
oven to 180°C. Place tomatoes on a large baking dish lined with baking paper,
along with the garlic,
herbs, oil and balsamic. Sprinkle with sugar, season with salt and pepper, then
toss to coat. Turn tomatoes cut-side up, then roast for 1 hour or until
tomatoes and garlic are softened. Cool, then peel tomatoes and garlic. Discard
herb stalks. Whiz in a processor or blender to a coarse puree, then adjust
seasoning. Store in sealed containers in the freezer for up to 6 months.
Pork & Fennel Meatballs
Place the breadcrumbs and milk
in a large bowl and mix well to combine. Set aside for 5 minutes or until the
milk is absorbed. Add the pork mince, eggs, garlic, fennel seeds, anchovies, salt
and pepper and mix well to combine. Using wet hands, roll generous tablespoons
of the mixture into small balls.
Preheat oven to 200°C. Spread 1
tablespoon of the oil on the bottom of a roasting pan. Add meatballs and cook
in the oven, turning frequently, for 10 - 15 minutes or until browned. Remove
from the oven and set aside to keep warm.
To Serve
Place
halved cherry tomatoes in a baking dish and roast in the oven for 5 - 10
minutes at 200°C. Cook enough spaghetti for 4 in salted boiling water till al
dente. Drain spaghetti and add to a heated serving dish, along with the cooked
meatballs and cherry tomatoes. Heat the tomato sugo, and drizzle over the
meatballs, tomatoes and pasta. Top with dollops of pesto and fresh herbs.
0 comments :
Post a Comment