Roasted tomato sauce
Photography Photography by Aaron McLean.
INGREDIENTS
1 tablespoon olive oil
2 x 400 gram tins Italian tomatoes, roughly chopped
1 large red capsicum, seeded and thinly sliced
2 cloves garlic, chopped sea salt and freshly ground pepper
1 1⁄2 tablespoons balsamic vinegar
METHOD
Preheat the oven to 200°C. Combine all the ingredients, except the balsamic vinegar, in a baking dish. Roast in the oven for 30 minutes, stirring occasionally. Remove and stir through the balsamic vinegar. Serve warm or at room temperature
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latest issue:
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.