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
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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.