Serves: 6 - 8
INGREDIENTS
800g ripe tomatoes of varying sizes – beefsteak, roma, cherry
300g vine-ripened tomatoes
3 garlic cloves, crushed
1 teaspoon salt
2 teaspoons cumin seeds, toasted and ground
1 tablespoon sherry vinegar
150ml olive oil
freshly ground pepper
1⁄2 cup good black olives, pitted
1⁄4 cup capers
basil leaves
METHOD
Slice the larger tomatoes into rounds and the smaller ones in half and arrange on a deep platter. Using a mortar or a plate and spoon, mash the garlic with the salt.
Place the 300g of tomatoes in a food processor with the garlic, salt and cumin and blend till smooth. Add the vinegar then gradually add the oil to make a smooth dressing. Season to taste with pepper and pour over the sliced tomatoes. Scatter over the olives, capers and basil. Serves 6-8
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.