Recipes Archive

Milk tart

Watermelon, red cabbage and herb tabbouleh with pork meatballs

10 minutes

Citrus recipes

Prosciutto-wrapped fish with creamy basil pesto

15 minutes

Chicken breast

Stuffed chicken fillets with horseradish-creamed spinach

30 minutes

Cheat recipes

No-cook Puttanesca-and-ricotta toast

Boards and

Build-your-own summer veggie burgers

25 minutes

Mexican recipes

Chilli ‘non’ carne

30 minutes

Tomato, garlic and basil confit on pasta

Serves 4 - 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 1⁄2 hours

Ingredients

1.2 kg ripe red Roma tomatoes (about 12)
20 g basil leaves, plus extra for serving
8–10 garlic cloves, unpeeled
3/4 cup olive oil
sea salt and freshly ground black pepper, to taste
spaghetti, cooked al dente, for serving
pan-charred corn, torn coppa or shaved pecorino, for serving (optional)

Method

1. Preheat the oven to 180°C. Rinse the tomatoes and cut out the cores. Choose a baking dish just large enough to take the tomatoes snugly and line with the basil leaves. Add the garlic and olive oil and season with salt.
2. Bake for 11⁄2 hours, or until the tomatoes are soft and starting to catch. Turn once or twice. As soon as they’re cool enough to handle, slip off the tomato skins. Season to taste.
3. To serve, spoon the tomatoes, oil and pan juices over the pasta. Discard the basil. Squeeze over the garlic and add a scattering of fresh basil leaves. If you like, top with pan- charred corn, coppa or shaved pecorino.

Find more pasta recipes here.

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Watermelon, red cabbage and herb tabbouleh with pork meatballs

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Prosciutto-wrapped fish with creamy basil pesto

Stuffed chicken fillets with horseradish-creamed spinach

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Build-your-own summer veggie burgers

Chilli ‘non’ carne

Tomato, garlic and basil confit on pasta

Tomato, garlic and basil confit on pasta

Ingredients

Method