Serves: 6 - 8
INGREDIENTS
800g ripe tomatoes of varying sizes – beefsteak, roma, cherry
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
1⁄2 cup good black olives, pitted
1⁄4 cup capers
basil leaves
METHOD
Slice the larger tomatoes into rounds and the smaller ones in half and arrange on a deep platter. Using a mortar or a plate and spoon, mash the garlic with the salt.
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 and pour over the sliced tomatoes. Scatter over the olives, capers and basil. Serves 6-8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.