Fresh tomato sauce

From issue #3, page 56.
Photography Photography by Aaron McLean.

    INGREDIENTS

    6-8 medium sized ripe tomatoes
    4 garlic cloves
    ¼ cup extra virgin olive oil
    sea salt and fresh ground pepper

    METHOD

    Preheat the oven to 200°. Place the tomatoes in a baking dish with a little olive oil and roast until the skins darken and the tomatoes soften slightly. Cool a little before removing the skins and seeds. Chop roughly and set aside. Heat the olive oil in a pan and gently fry the garlic over a medium heat until golden and aromatic. Add the tomatoes and heat gently to warm. Season well. Serves 4-6

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE

    latest issue - on sale now

    Issue 128
    Check out our
    latest issue:

    Issue 128

    This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.