Smoky Tomato Ragu
Smoky Tomato Ragu

Ingredients

Method

  • 15 tomatoes
  • A good glug of olive oil
  • Salt and pepper
  • 1 small handful of thyme sprigs, leaves only
  • 1 handful of torn basil
  • Splash of red wine vinegar
  • 1 handful of pitted black olives
  • Cooked pasta, to serve
  • Preheat your grill to high. Cut the tomatoes in half and place on a baking tray, cut side up. Drizzle with olive oil and season with salt and pepper, before scattering over the thyme leaves and grilling until the skins are nicely charred.
  • Pour the tomatoes and all their juices into a bowl, and roughly crush with a fork. Stir in the basil, the red wine vinegar, and the olives. Serve with cooked pasta, and a bit of parmesan. Perfect!
30 mins
2 serving
This recipe pairs perfectly with the Garganuda Valpolicella Corvina Blend 2019 from Veneto, Italy.

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