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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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.