375 gm jar. Locally-grown organic tomatoes, organic onions, organic basil and organic garlic and extra virgin olive oil.

This is not your regular tomato sauce because, instead of blanching the tomatoes, we roasted them with onions, oil, garlic and salt and pepper. This adds umami and gives the sauce a much richer flavour. 

It's that time of year again, the wonderful end-of-summer, bitter-sweet tomato glut. It's glorious because you can't move for sweet, succulent tomatoes of every hue and shape. But it also makes me feel a bit desperate about savouring every last mouthful and second of summer's bounty as you feel the days shortening and the evenings cooling off. Anyway, the obvious thing to do is to stop whingeing and start working to preserve and bottle as much as possible so we can enjoy these lovely tomatoes well into winter. That's exactly what our excellent production manager, Michael, has been doing and he's been busy cooking up a storm.

Serving suggestions
Serve with meatballs or eggs or as a base for soups, casseroles or anything requiring a rich, tomato flavour hit. Or simply toss through pasta with loads of parmesan, extra fresh basil and a drizzle of chilli oil.

Or make Veal Parmigiana with our Crumbed Veal Schnitzel and Burraduc Buffalo Mozzarella. See the recipe below.

Refrigerate after opening and use within four days, or freeze.

Organic and chemical-free Roma tomatoes, organic onions and organic basil (all from Block 11 Organics via Sift Produce), Barrington River organic purple Italian garlic, Karrabool Extra Virgin Olive Oil, sea salt, pepper.

Why we make it
It’s been a long day, you’re exhausted, it’s late and if one more person asks ‘what’s for dinner?’ you’re going to do something regrettable.

Relax. Pour yourself a glass of wine, put your feet up for a minute and let us make dinner easy for you with the Conscientious Carnivore’s answer to fast food. 

If you're like us, the quest to achieve a sane work/life balance sometimes feels like a cross between an extreme sport practised by certified lunatics and a form of medieval torture, so the ease of these dishes has great appeal. If you don't have kids then you're probably even more crazy busy as there's more time and more room to take on more things.

Either way, most people we know - kidded or otherwise - feel as though they spend a good part of their lives in one of those NASA G-Force simulators and we could all do with a break from the dinner treadmill now and then.

Enter the Put Your Feet Up Sauces which do most of the work of putting dinner on the table for you.

Veal Parmigiana

Fry your schnitzel until it's golden and crisp.
Heat the oven to 180. Spread a generous layer of tomato sauce over the base of a baking dish and lay the cooked schnitzel on top. Cover with a goodly sprinkle of freshly-grated parmesan, salt and pepper and lay thinly-sliced mozzarella slices on top. Then add another layer of tomato sauce, then mozzarella slices and finish with another sprinkling of parmesan. Cover the dish and bake for 20-25 minutes, then remove the cover and give it another 5-10 minutes. Whack it under the grill briefly for a really golden brown, melted cheese top.

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