More than 1 hour
Serves 2
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Ingredients:
Roasted tomato sauce:
- 2kg salad tomatoes, halved
- 1 packet (240g) vine tomatoes
- 1 packet (350g) mixed medley tomatoes
- 1 bulb garlic, halved
- Handful fresh herbs (such as rosemary, thyme and bay leaves) + extra, chopped
- Olive oil
- 2 onions, chopped
- 2 Tbsp (30ml) white or brown sugar
- ½ cup (125ml) stock
- 10-12 wild pink prawns, deveined and heads on
- Salt and milled pepper
- ¼ cup (60ml) butter
- 3 cloves garlic, sliced
- Juice (30ml) of ½ lemon
- 1 cup (250ml) roasted tomato sauce (above)
- 1 Tbsp (15ml) smoked paprika
- 1 packet (125g) mangetout
- ½ packet (200g) PnP Tasty Stem broccoli
- Sesame seeds, for garnish (optional)
Method
- For sauce, preheat oven to 180°C.
- Arrange tomatoes, garlic and whole fresh herbs between two oven trays.
- Drizzle with olive oil and roast for 25-30 minutes or until tomatoes have softened and are slightly charred.
- Remove and set aside, heat a glug of oil in a large pot and fry onions for about 5 minutes or until golden.
- Add roasted tomatoes and sugar and cook gently for 2-3 minutes.
- Add stock and extra fresh herbs, simmer gently for about 10 minutes.
- Strain whole herbs, season with salt and pepper, then blitz sauce until smooth. (You should have about 2 cups of sauce, you can reserve half of it for another dish as it keeps in the fridge for a week, or freeze it for longer.)
- Season prawns well.
- Melt butter in a large pan and add garlic.
- Add lemon juice and prawns once butter starts to brown.
- Cook prawns for about 5-6 minutes.
- Add roasted tomato sauce and paprika, and simmer gently for another 3-4 minutes.
- Remove from heat and season well.
- Blanch mangetout and broccoli, refresh in iced water and place in serving bowls.
- Add prawns and sauce, and sprinkle with sesame seeds just before serving.
