Ingredients

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1kg tomatoes – I like to use a mix of ­varieties ­including cherry, Roma and heirloom

4 garlic cloves, smashed

1 lemon, rind (use a peeler to peel)

½ bunch oregano

4 tablespoon olive oil

1 teaspoon red wine vinegar

1 teaspoon of caster sugar

Salt and pepper

Pasta or gnocchi for four, optional

For spicy Italian crumb

2 tablespoons olive oil

2 garlic cloves, finely chopped

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2 anchovies

2 tablespoons fennel seeds

¼ cup of breadcrumbs

½ teaspoon dried chilli

Salt flakes

Parmigiano Reggiano, to serve

Ball of buffalo mozzarella, to serve

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1. Method

2. Preheat the oven to 150C. If you are using big tomatoes, slice them into quarters while small cherry tomatoes can be left whole. Arrange in a deep sided roast tray.

3. Throw in garlic cloves, lemon rind, oregano, olive oil, vinegar and caster sugar to help coax out the sweetness. Generously season with salt and ­pepper. Toss together and put in the oven. Slowly roast for 2 hours, giving the tray a shake and a toss every now and then until the ­tomatoes have collapsed and are jammy and juicy.

4. Meanwhile, prep your crunchy topping. Place a frypan over medium to low heat. Pour in olive oil along with garlic and anchovies. Cook slowly until anchovies have melted away. Throw in fennel seeds and breadcrumbs. Cook for 5 minutes or until crumbs are golden and crunchy. Add chilli flakes and remove from heat. Drain on paper towel, season with a pinch of salt and set aside.

5. You can simply place tomatoes on the table, break over mozza­rella, drizzle with olive oil, and ­generously sprinkle with spicy ­Italian crumb.

6. If serving with pasta, bring a large saucepan of water to a ­lively boil and season as salty as the sea. Add pasta and cook until al dente. ­Use a fork to mash the ­tomatoes so it ­becomes more of a puree, or leave them as they are as you toss through the pasta.

7. Drain pasta, reserving ½ cup of cooking water, and throw pasta ­directly into roast ­tomatoes along with a dusting of parmigiano Reggiano or parmesan. Toss the pasta and ­tomatoes together, ensuring the sauce coats each piece of pasta, adding a splash of pasta cooking water to loosen it up if needed.

8. Serve on a platter or divide into four individual bowls. Rip up ­buffalo mozzarella, drizzle with oil and generously sprinkle with spicy ­Italian crumb.