Roast Veggie Burger Pizziaola
1 tbsp olive oil
2 cloves garlic, crushed
80ml white wine
500g cherry tomatoes, halved
60g Sicilian green olives
2 tsp capers, rinsed and drained
250ml salt-reduced vegetable stock
1 tsp dried oregano
1 tbsp tomato paste
4 x Yumi’s Roast Veggie Burgers
Fresh basil, to serve
Sea salt and freshly cracked black pepper
- Heat oil in a large frypan over medium-low heat. Add garlic and fry 1-2 mins until fragrant and light golden. Add wine and gently scrape the bottom of the pan to loosen any stuck bits, allow to simmer for a couple of minutes to cook off any alcohol.
- Add cherry tomatoes and simmer 5 mins until they begin to soften. Add olives, capers, stock, oregano and tomato paste, season and stir well, bring to a simmer then reduce heat to low and allow to gently bubble away for around 10 mins until the tomatoes soften and break down to a sauce.
- Prepare Yumi’s Roast Veggie Burgers according to pack instructions then add to the sauce and spoon the sauce over to coat. Garnish with fresh basil leaves and serve with a side salad.