- 2 T extra virgin olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, crushed
- 1 T dried oregano
- 3 ripe tomatoes, chopped
- 2 T red wine vinegar
- 2 T sugar
- 1 t Woolworths Lazy Kettle liquid smoke
- 2 bay leaves
- 1⁄4 cup fresh cream (optional)
- Sea salt and freshly ground black pepper, to taste
- Olives, for serving
- Crispy fried capers, for serving
- Basil, for serving
Heat the olive oil in a pan over a medium heat and sauté the shallots until translucent. Add the garlic and oregano and fry until fragrant.
Add the tomatoes and cook for 15 minutes.
Stir in the red wine vinegar, sugar, liquid smoke and bay leaves. Cook until the liquid has thickened and reduced by half. Stir in the cream and season to taste.
To make the July 2018 cover recipe, add olives, crispy fried capers and basil.
Cook's note: Known as pomodoro – or golden apples – tomatoes are possibly the most revered of all fruit in Italy: the essence of a Mediterranean summer when sliced fresh for a classic Caprese salad, simmered into a rustic home- made tomato sauce (try our smoky version), or adding deep flavour to a rich Bolognese.