Meat Free Week Info

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+ Ingredients

2 garlic cloves, thinly sliced
6 ripe tomatoes, diced
1 tbsp butter
1 tbsp honey, clear
1 bunch fresh oregano
1 tsp white wine vinegar
Sea salt
Freshly ground black pepper

Buffalo mozzarella, Parmesan cheese and basil, to serve*

+ Method

1. In a pan, gently fry the sliced garlic in butter and add the honey. Stir.
2. Mix in the diced tomatoes and oregano leaves. Cook the sauce until it has a thick consistency, about 5 minutes.
3. Season with vinegar, salt and pepper.
4. Mix the sauce with freshly cooked pasta and serve with grated Parmesan and torn shreds of buffalo mozzarella, topped with a few
basil leaves.

* Parmesan/Parmigiano-Reggiano is made with calf rennet. Can be substituted with a parmesan style hard cheese or vegan dairy free parmesan style cheese.