Spice Journal 13 - Summer Harvest

<!doctype html>

Having trouble viewing this email? View it in your browser

Issue No. 13 | September 2026

SPICES

on the WEB

JOURNAL

The Late Summer

HARVEST

From Field to Flavour

Tomatoes, herbs and garlic — the flavours
that capture the last warmth of summer.

✥

SAME
INGREDIENTS
DIFFERENT
CULTURES
A WORLD
OF FLAVOUR

SPICES
BRING PEOPLE
TOGETHER

EXPLORE OUR SHOP HERE ➜

Spice of the Week

Oregano

Small leaves,
a big flavour

Oregano is one of the world's most loved herbs, bringing warm, peppery and slightly citrus notes to countless dishes.

A staple of Mediterranean cooking, it pairs perfectly with tomatoes, garlic, olive oil and roasted vegetables.

Dried oregano keeps its flavour for months, ready to add a taste of sunshine to pasta and pizza, stews, marinades and grilled dishes.

Simple. Versatile. Essential.

Recipe

Slow-Roasted Tomato & Garlic Sauce

A rich, versatile sauce that captures the taste of late summer. Perfect for pasta, pizza, grilled vegetables or as a base for your favourite dishes.

SERVES 4 | PREP TIME: 10 minutes | COOK TIME: 45 minutes

INGREDIENTS

• 1kg ripe tomatoes, chopped
• 1 whole garlic bulb, cloves peeled
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tsp dried basil
• ½ tsp chilli flakes, optional
• Salt and black pepper to taste
• 1 tsp sugar, optional

METHOD

1. Preheat oven to 180°C fan / 200°C conventional.

2. Place the tomatoes and garlic in a roasting tray and drizzle with olive oil.

3. Sprinkle with oregano, basil, salt, pepper and chilli flakes if using.

4. Roast for 40–45 minutes until softened and caramelised.

5. Blend to your preferred texture — smooth or rustic.

6. Taste and adjust the seasoning.

Sunshine in a bowl.