(IN COLLABORATION WITH THE WHOLE JAM)

INGREDIENTS:

Tomatoes

• 10 vine ripe tomatoes

• 1/4 cup olive oil

• 1 teaspoon sea salt

• 1/2 teaspoon black pepper

Meatballs

• 2 pounds ground beef

• 1 medium onion, minced

• 2 cloves garlic, minced

• 3-4 tablespoon olive oil, divided

• 2 eggs

• 1 cup bread crumbs

• 1/2 grated parmesan

• 2 cups chopped herbs - parsley, thyme, rosemary and sage

• 1 tsp sea salt

• 1/2 tsp black pepper

• 1/2 cup red wine

• 3/4 cup chicken or beef stock

• 1 tbsp Burke’s Hot Sauce Red Batch Habanero or to heat preference

DIRECTIONS

1. Preheat oven to 350° F

2. Core and halve the tomatoes from stem to bottom. Sprinkle with salt and pepper and pour over olive oil. Shake to coat and roast until lightly browned.

3. Heat 1 tbsp olive oil in a pan and sauté onions until translucent.

4. Combine remaining ingredients into a bowl except the red wine, stock, olive oil and Burke’s Hot Sauce.

5. Add the cooked onions into the bowl and mix well with hands or a wooden spoon.

6. Scoop even amounts of mixture and form into balls.

7. Heat 2 tbsp olive oil in a large bottomed pan or pot with sides. Sauté meatballs in batches until browned on all sides.

8. Remove from the pan and set aside. Add tomatoes and Burke’s Hot Sauce Red Batch Habanero to pot with red wine and stock (starting with 1/2 cup) and bring to a simmer.

9. Return meatballs to pot and simmer for 30-45 minutes, until tomatoes are saucy and meatballs are cooked through.

10. Taste sauce for flavor and spice then serve.