Ingredients

Method

• 3 T olive oil
• 1 onion, chopped
• 1 T cinnamon
• 3 T tomato paste
• 1 t ground coriander
• 4 T fig balsamic glaze
• 6 dates, pitted
• 3 fresh bay leaves
• 200 g almonds, toasted and coarsely ground
• 2 cups vegetable stock
• 1 lemon, zested
• 1 cup baby vine tomatoes
• Sea salt and freshly ground black pepper, to taste
• Basil, to garnish

Method

Ingredients

Heat the oil in a pan and fry the onion over a medium heat until cooked through. Add the cinnamon and the tomato paste and cook for 5 minutes.

Add the remaining ingredients, except the vine tomatoes and basil, and reduce to a thick sauce. Season to taste.

Roast the tomatoes at 200°C for 10 minutes and add to the completed sauce. Top with fresh basil leaves. Serve with steak of your choice.

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