Roasted onion and tomato relish
Photography by Photography by Aaron McLean.
INGREDIENTS
12 medium vine ripened tomatoes
6 small red onions,
75 mls olive oil
1 tablespoon sambal oelek
1 tablespoon caster sugar
1 clove garlic, crushed
1 teaspoon salt
METHOD
Cut the tomatoes in half and scoop out the seeds. Cut each onion through the root into 8 wedges. Mix together the oil, sambal oelek, sugar, garlic and salt in a large bowl. Add the tomatoes and onions and gently mix together, taking care not to break up the onions. Place the mixture in a baking dish and roast for 30 minutes turning once. Check for seasoning and place in a serving bowl. Serves 6-8
Sambal Oelek: this is a simple chilli paste made from chilli, vinegar and salt. It is readily available at supermarkets and Asian food stores.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!