Make the sauce
Place the tomatoes, onion and 2 sprigs of basil in a large heavy-based saucepan.
Cover the pan with the lid and cook over a medium heat for 45 minutes, shaking the pan every 5 minutes, until the tomatoes have released their juices and softened.
Remove the basil.
Remove from the heat and use a stick blender to blend the tomatoes to a smooth sauce.
Heat the oil in a pan and add the garlic cloves and chili.
Gently fry the garlic and chili for a few minutes and add the tomato sauce and rest of the basil.
Check the seasoning and add the sugar to taste.
Bring the sauce to the boil, then let it simmer over a low heat, uncovered, for about 45 minutes until reduced and a concentrated flavour.
Preheat the oven to 200 °C.
Place the tomatoes on a baking tray and drizzle with some olive oil and season with salt and black pepper.
Roast for 30 minutes until the tomatoes and cooked and the skins blistered.
Make the pancakes
Whisk the eggs, oil and salt in a bowl and add the flour and milk a little add a time, whisking well after each addition, making sure the mixture is smooth and glossy.
Stir in the herbs and let the mixture stand for 30 minutes.
Oil a non stick frying pan with a bit of extra oil and pour a ladle of the batter in the pan, tilting it to spread the mixture evenly.
Turn the pancake over after 2 minutes and cook on the other side.
Repeat the process until all the batter is used up.
Set the oven temp down to 180 °C.
Lightly grease a spring form cake tin and place it on a baking tray.
Place a pancake on the bottom of the tin, top with some tomato sauce and sprinkle of cheese.
Build up layers of pancakes, sauce and cheese and finish with a layer of sauce topped with cheese.
Bake for 30 minutes.
Let it stand for 10 minutes, remove from the tin and place on a serving dish.
Serve topped with the roasted tomatoes and fresh basil and serve.
Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.
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