How do you turn the classic cocktail into a rich, tasty salsa? Start with really good ripe meaty tomatoes and then add the spicier ingredients and vodka to taste.
INGREDIENTS
500 grams large, ripe tomatoes
1 red onion, thinly sliced
olive oil
sea salt and freshly ground pepper
ground cumin
½ cup finely chopped celery
¼ cup finely chopped pitted green olives
2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1-2 teaspoons horseradish sauce
1-2 teaspoons tabasco sauce
1 tablespoon vodka, optional
2 tablespoons finely chopped flat-leaf parsley
METHOD
Preheat the oven to 200°C.
Halve the tomatoes through the circumference and place cut side up on a lightly oiled baking tray. Drizzle with a little olive oil then top with a pinch of cumin, salt and pepper.
Toss the onions with 1 tablespoon of olive oil and season. Place next to the tomatoes on the baking tray in a single layer. Roast for 15 minutes or until the tomatoes are collapsing and the onions are well coloured and tender, turning the onions once. Set aside to cool.
Place all the remaining ingredients in a bowl and season. Add extra tabasco if you want a fierier version.
Pinch the skins off the tomatoes and discard. Use a fork to gently crush the tomatoes and add to the bowl along with the onions, scraping in all the pan juices. Gently combine then transfer to a serving bowl. Serve with kumara chips and celery sticks. Makes about 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!