|
||
SHOW RECIPE HIDE RECIPE |
|
||||||
750 g (1½ lb) ripe tomatoes 300 ml (½ pint) water 1 large fennel bulb, trimmed and finely sliced ¾ teaspoon coriander seeds ½ teaspoon mixed peppercorns 1 tablespoon extra virgin olive oil 1 large garlic clove, crushed 1 small onion, chopped 1 tablespoon balsamic vinegar 1 tablespoon lemon juice ¾ teaspoon chopped oregano, plus extra leaves to garnish 1 teaspoon tomato purée 1 rounded teaspoon rock salt finely sliced green olives, to garnish |
||||||
|