A delicious recipe by Australian chef, Dominique Rizzo.
- 500g very ripe roma or truss tomatoes, try and use the best ripe tomatoes that you can find
- a large pinch of saffron
- 100g fresh pecorino cheese, grated (optional) parmesan cheese is also fine
- ½ cup olive oil
- Salt and fresh cracked pepper
- 1 dsp Gourmet Garden Parsley
- 2 dsp Gourmet Garden Basil
- ¼ cup olive oil, extra
- 1 cup fresh bread crumbs
- 250g good Italian pasta, I like spaghetti but short pasta works well too
Step 1
Cut a small cross into the base of the tomatoes and place into a pot of boiling water for 1 minute or until the skin starts to lift from the tomatoes. Drain and refresh the tomatoes in cold water and remove the skin and seeds from the tomatoes and dice them into large pieces.
Step 2
Place the tomatoes in a bowl and coarsely mash them using a fork, add the saffron, the grated cheese if using, the olive oil, Gourmet Garden Parsley and Basil, season with salt and pepper to taste. Mix well with a wooden spoon and refrigerate covered for at least ½ an hour or until needed.
Step 3
Heat a frypan and add in the extra ¼ cup of oil, toast the breadcrumbs until golden and crispy, season lightly with a little more salt and pepper and set aside.
Step 4
Bring a large pot of salted water to the boil and cook off the pasta as per the instructions on the pack, drain the pasta and pour it into the tomato mixture.
Step 5
Toss well and serve with a spoon of the toasted breadcrumbs on top.
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