Retail Recipes / Summer

Cooked Prawns with Oxheart Tomato & Chilli Sauce

500g cooked prawns, peeled and deveined

4 large Oxheart tomatoes (2 for the sauce, 2 for fresh slices)

2 garlic cloves, finely sliced

1 red chilli, finely chopped

1 small red onion, finely diced

2 tbsp quality extra virgin olive oil (plus extra to finish)

1 tbsp red wine vinegar or lemon juice

Sea salt & freshly cracked black pepper

Fresh parsley or basil, for garnish

4 slices sourdough, grilled until golden

Make the sauce: In a heavy pan over medium heat, warm 2 tbsp EVOO. Add garlic, onion, and chilli. Sweat down gently until soft and aromatic — no colour.
Break down the tomatoes: Add 2 roughly chopped Oxheart tomatoes to the pan. Season with salt. Cook low and slow for 10–15 minutes until you have a thick, jammy, spoon-coating sauce. Add vinegar or lemon juice to lift it. Season again to taste.
Prep the prawns & tomato: While the sauce cooks, slice the remaining 2 Oxheart tomatoes into wedges. Set aside. If your prawns are cold, allow them to come to room temp. You want them juicy, not fridge-tough.
Grill the sourdough: Brush sourdough with a little EVOO and grill until golden and crisp.