Veal with baby Roma Tomatoes & Bocconcini

1 kg thinly sliced Veal steak

2 punnet’s baby Roma tomatoes

2 gloves garlic 

1/2 onion chopped finely

1/4 cup white wine

1 tablespoon balsamic vinegar

2 tablespoons tomato paste mixed into 1/2 cup warm water

Olive oil

Oregano

Basil

salt, pepper

200g baby Bocconcini

 Method

1. Add a small amount of olive oil to a large frying pan, heat up and very quickly brown the veal in batches. (you only want to seal the meat).

2. Cover the veal with foil and set aside.

3. Wash the tomatoes and slice in half.

4. In the same pan and about 1 tablespoon of oil, add the garlic and onion and sauté gently until onion has softened

5. Add the tomatoes and over low heat cook gently about 5 minutes.

6. Add the tomato paste, balsamic, wine, salt, pepper, oregano and basil.

7. Simmer on low heat for 10 minutes or until reduced slightly and thickened.

8. Remove the garlic gloves.

9. Add the veal and cook for a further 5 minutes.

10. Turn off heat and stir through the Bocconcini, serve.

11. This dish is perfect with a creamy mashed potato.