Ingredients
THE SAUCE
| 1.5 kg | Tomatoes |
| 4 Ttbsp | Olive Oil |
| 2 | Red chillis |
| 6 | Garlic cloves, peeled |
| 1 tsp | Balsamic vinegar |
| 1 tsp | Sherry Vinegar |
| 1 | Red onion, diced |
| 1 tbsp | Oregano leaves |
| A handful of fresh basil | |
| A handful of fresh parsley | |
| 10g | Salt |
| 1 tsp | Pepper |
| 1/2 | Lemon, juiced |
EVERYTHING ELSE
| As many as you want | THIS Isn't Potk Meatballs |
| 1 | Soft sub roll |
| 1 tsp | Olive oil |
| 1 sprinkle | Parsley, chopped |
| 1 sprinkle | Basil, chopped |
| 1 tbsp | Capers, chopped |
| 2 tbsp | Vegan cheese sauce (optional) |
HOW TO COOK THIS DISH
THE SAUCE
If you don’t have time to make homemade sauce, grab a jar of Dolmio Vegan Bolognese sauce.
- Spread all the ingredients except for the herbs and lemon in a roasting pan (roughly mixing them so the salt, oil and vinegar are well dispersed across the tomatoes) at 200 degrees for about 50 minutes, until the tomato skins are blistering.
- After 50 minutes, when the tomatoes are very soft and blistering, add the oregano and basil to the tray and roast for a further 10 minutes at the same temperature.
- Remove from the oven, cool and blend. Once blended and a little cooler, add the lemon juice to acidify for taste. If it needs more acidity (this will depend on the tomatoes), you can add a little more lemon or sherry vinegar.
EVERYTHING ELSE
- Pan fry your Isn’t Pork Meatballs on a medium heat in 1tbsp of vegetable oil for 8 minutes, stirring occasionally, until cooked through.
- Roughly chop the capers, parsley and basil.
- Get your favourite vegan cheese sauce, and heat it up.
- Cut your sub in half, and gently toast both halves with a drizzle of oil, until it goes a little crisp on the edge.
- Line your sub with as many Isn’t Meatballs as your heart desires.
- Smother the marinara sauce over the top, drizzle some vegan cheese sauce (optional), and finish by sprinkling the caper, parsley and basil mix over the top for a fresh kick.
