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
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
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.