Serves: 8
INGREDIENTS
800 grams mixed tomatoes e.g. yellow, red cherry, roma, beefsteak
Gremolata
1⁄2 small red onion, very thinly sliced
finely grated zest 1⁄2 orange and 1 lemon
2 tablespoons each finely chopped flat-leaf parsley and mint
1 clove garlic, finely chopped
To finish
olive oil
sea salt and freshly ground pepper
150 grams firm ricotta
small black olives
METHOD
Roughly chop the tomatoes, keeping them in good sized pieces and leaving any tiny ones whole.
Gremolata: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a tea towel. Combine with the other ingredients in a bowl and season.
To serve: Arrange the tomatoes on a serving platter, drizzle with olive oil and season.
Break the ricotta into pieces and dot between the tomatoes. Scatter over the gremolata and the olives.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Baked Salmon with Grape, Almond and Herb Salad, Mushroom, Edamame Bean and Crouton Salad, and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!