Ingredients
- 1.2kg medium vine-ripened tomatoes on the vine
- 3 cups (750ml) Cobram Estate Classic Flavour Extra Virgin Olive Oil
- 6 cloves garlic, bruised, unpeeled
- ¼ bunch basil, leaves and stems separated
- 1½ teaspoons sea salt flakes
- 400g sourdough bread, torn coarsely
Method
- Combine the mince, onion, garlic, lemongrass, peanuts, egg and breadcrumbs with a pinch of salt and pepper. Shape into patties.
- Gently wash tomatoes; dry on paper towel, being careful to keep them attached to the vine.
- Combine extra virgin olive oil, garlic, basil stalks and salt in a flameproof casserole with a lid over low heat. Cook for 8 minutes or until just starting to simmer. Gently place tomatoes in oil and cover with lid.
- Bake for 1 hour 20 minutes or until tomatoes are very soft and have begun to lose their shape. Carefully remove tomatoes from cooking oil using a slotted spoon, set aside to cool slightly for 20 minutes. Transfer to a serving dish along with any juices. Reserve oil.
- Meanwhile, arrange bread on lined tray; bake for 20 minutes or until crisp at the edges.
- Sprinkle tomatoes with basil leaves, drizzle with reserved oil. Serve with toasted sourdough.
Recipe by The Australian Women’s Weekly.
Photography Ben Dearnely
Styling Stephanie Stamatis
