Tomato dressing

From issue #2.
Photography by Photography by Bruce Nicholson.

    INGREDIENTS

    300g vine-ripened tomatoes
    3 garlic cloves, crushed
    1 teaspoon salt
    2 teaspoons cumin seeds, toasted and ground
    1 tablespoon sherry vinegar
    150ml olive oil
    freshly ground pepper

    METHOD

    Place the 300g of tomatoes in a food processor with the garlic, salt and cumin and blend till smooth. Add the vinegar then gradually add the oil to make a smooth dressing. Season to taste with pepper.

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    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.