Fresh tomato sauce
Photography Photography by Aaron McLean.
INGREDIENTS
6-8 medium sized ripe tomatoes
4 garlic cloves
¼ cup extra virgin olive oil
sea salt and fresh ground pepper
METHOD
Preheat the oven to 200°. Place the tomatoes in a baking dish with a little olive oil and roast until the skins darken and the tomatoes soften slightly. Cool a little before removing the skins and seeds. Chop roughly and set aside. Heat the olive oil in a pan and gently fry the garlic over a medium heat until golden and aromatic. Add the tomatoes and heat gently to warm. Season well. Serves 4-6
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.