Fresh tomato sauce
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
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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.