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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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!