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I was lucky enough to be given a vast amount of fresh tomatoes and as simple as this classic combination is, it just works.
2-3 Tbsp olive oil
500g fresh tomatoes or 1 400g tin tomatoes
1 onion, sliced thinly
2 cloves garlic, crushed
Generous amount of roughly torn or chopped fresh basil, oregano or marjoram
Sea salt and plenty of cracked black pepper
1 tsp red wine vinegar
1 tsp sugar (optional)
2 kamo kamo, cut in half lengthwise
60g feta cheese
Begin by making the tomato sauce. If using fresh tomatoes, remove the eye and place in a heat proof bowl, pour over boiling water and let the tomatoes sit for a couple of minutes or until you see the skin start to peel away. Drain and the skins should peel easily off. Roughly chop the tomatoes and set aside.
In a medium sized heavy based pot, add 2 tablespoons of oil, add the sliced onion and cook for a couple minutes over medium heat.
Add the garlic and cook for a further minute.
Add the tomatoes and all the juice. Cook over a moderate heat, stirring occasionally for 10 minutes.
Add the herbs, season with salt and pepper, add the vinegar and sugar to balance out the sauce. Continue cooking for a further 5-10 minutes or until you get a thick, pulpy sauce.
Meanwhile cut the kamo kamo in half, lengthways and scoop out the seeds. I find using a spoon the best for this task.
Preheat the oven 190degC.
Place the kamo kamo cut side up in an oven dish with a lid, drizzle over the remaining olive oil and season the cavity with salt and pepper.
Spoon the tomato sauce into the kamo kamo and sprinkle with the feta cheese. Put the lid on and bake for 20 minutes, remove the lid and continue to bake for another 20 minutes or until tender all the way through.
Serve with a crisp mixed leaf salad.