Serves: 8
INGREDIENTS
800 grams mixed tomatoes e.g. yellow, red cherry, roma, beefsteak
Gremolata
1⁄2 small red onion, very thinly sliced
finely grated zest 1⁄2 orange and 1 lemon
2 tablespoons each finely chopped flat-leaf parsley and mint
1 clove garlic, finely chopped
To finish
olive oil
sea salt and freshly ground pepper
150 grams firm ricotta
small black olives
METHOD
Roughly chop the tomatoes, keeping them in good sized pieces and leaving any tiny ones whole.
Gremolata: Soak the onion in a bowl of cold water for 10 minutes. Drain and squeeze dry in a tea towel. Combine with the other ingredients in a bowl and season.
To serve: Arrange the tomatoes on a serving platter, drizzle with olive oil and season.
Break the ricotta into pieces and dot between the tomatoes. Scatter over the gremolata and the olives.
Christmas menu: Serve with Pumpkin and Haloumi Risotto Cakes with Pomegranate Sauce, Baked Salmon with Grape, Almond and Herb Salad, Mushroom, Edamame Bean and Crouton Salad, and a Chocolate Fig and Hazelnut Meringue with Summer Berries and Mango to finish.
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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.