Page 76 - YC Cooking School

For the tomato, basil and olive sauce

1. Preheat the oven to grill.
2. Halve the tomatoes and place them cut side up on a roasting pan.
3. Season liberally with salt, pepper and olive oil and place them under the grill until
charred and caramelised.
4. Fry the onions and garlic in a little olive oil until soft and translucent but not browned.
5. Place the charred tomatoes into a blender and purée.

6. Combine the tomato purée and onion mixture and season to taste, and then add the
basil and olives before serving.

© Recipe copyright of Peter Goffe-Wood

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