Ingredients
| 2 tablespoons olive oil, plus extra for drizzling | |
| 1 onion, finely chopped | |
| 4 garlic cloves, finely chopped | |
| 2 tablespoons tomato paste | |
| 1 tablespoon smoked paprika | |
| ½ teaspoon chilli flakes, optional | |
| 1 x 400g can chopped tomatoes (I like the fire-roasted ones) | |
| 8 small kūmara, scrubbed |
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Instructions
| 1. | For the bravas sauce, heat the 2 tablespoons oil in a saucepan over a medium heat and cook the onion and garlic with a sprinkle of salt for 5 minutes. |
| 2. | Stir in the tomato paste and cook for 3 minutes, then stir in the paprika and chilli flakes, if using. |
| 3. | Finally, add the tomatoes, bring to a steady simmer and cook for 15 minutes. |
| 4. | If you like a smooth sauce you can purée with a stick blender. |
| 5. | Store in the fridge for up to 3 days. |
| 6. | Simmer the whole kūmara in water for about 20 minutes until tender. |
| 7. | Drain and cut a cross into the top of each then press out as you would a baked potato, making sure they are nicely squashed (you can use a fork or potato masher for extra squashing). Drizzle with oil and salt. |
| 8. | Heat a covered barbecue with a flat plate (or fan-bake oven) to 190℃, and bake for 10-15 minutes, turning once, until golden. |
| 9. | Serve topped with bravas sauce. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Smith, Aaron McLean