Fresh tomato sauce

From issue #3.
Photography by 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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    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!