Inside Out (Australia) - - Things We Love -

SERVES 8 as a side PREPA­RA­TION TIME 10 min­utes (plus 15 min­utes rest­ing time) COOK­ING TIME 5 min­utes

750g mixed ripe heir­loom toma­toes 100ml ex­tra vir­gin olive oil 1 tsp sherry vine­gar 3 sprigs basil, leaves picked and finely shred­ded 150g goat’s curd, to serve

1. Use a par­ing knife to cut a small cross in the base of half of the toma­toes. Blanch the scored toma­toes in a large saucepan of boil­ing wa­ter for 30 sec­onds or un­til the skins just start to loosen. Trans­fer blanched toma­toes to a large bowl of iced wa­ter un­til cool. Peel and dis­card the tomato skins.

2. Slice, quar­ter and dice the peeled and un­peeled toma­toes into a va­ri­ety of shapes. Com­bine the tomato, oil and vine­gar in a bowl. Sea­son. Add basil. Toss gen­tly to com­bine. Trans­fer to a serv­ing dish. Set aside for 15 min­utes for flavours to de­velop. Serve with goat’s curd.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.