The West

Picture: Iain Gillespie/The West Australian

Ever since I can remember, Sunday night dinners have always been about keeping it simple and low key - except in my 20s, when nothing was low key.

Growing up, we had either toasted jaffle sandwiches or Heinz tomato soup with buttery soldiers.

They were the best and fun family nights around the dinner table.

These days, my Sunday night staple is toasted Turkish bread with homemade roasted tomato salsa and hummus - perfectly scrumptious.

Buon appetito!


1kg roma tomatoes, 1cm dice
2 large brown onions, 1cm dice
4 cloves garlic, crushed
1 1/2 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp chilli flakes
1 tbsp sea salt
70ml olive oil
70g brown sugar
50ml white wine vinegar
1 bunch coriander, chopped finely
1/2 bunch mint, chopped finely
Preheat oven to 190C and line a deep baking tray with baking paper. In a clean bowl, mix together tomatoes, onion, garlic, cumin, coriander, paprika, chilli, salt and oil. Pour mix into baking tray and cover with foil. Pop into oven and bake for 1 hour.

Take the tray out of oven, remove foil and sprinkle with brown sugar and vinegar and then mix through with wooden spoon. Return to oven (uncovered) and bake for a further 40 minutes. Take out of oven and allow to cool. Once cooled, stir through fresh, chopped coriander and mint.

To serve: With homemade hummus and warmed Turkish bread.

Tip: Always have a batch of salsa in your fridge as it's great with just about anything.

The West Australian

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