Sauce: 400g/140z tinned tomatoes
1 Shallot
1/2 tsp sugar
Fresh Thyme
Fresh ground salt & black pepper
Put all ingredients in a blender until smooth.
Sieve and chill for 30 mins
Halve and peel avocado.
Slice evenly leaving narrow end intact.
Fan out with fingers then surround with a pool of sauce.
Serve immediately with warm crusty bread
Statistics
Place: 79 out of 110 Avg (all users): 5.1104 Avg (commenters): 5.1875 Avg (participants): 4.8657 Avg (non-participants): 5.1716 Views since voting: 1020 Views during voting: 429 Votes: 335 Comments: 16 Favorites: 0
Very interesting, curious about the cuisine that includes this dish. I think the composition could have been improved by viewing this setting from an angle, leaving a bit more space around the edge of the plate, and by keeping all of the wine glass in the frame.
Composition is fine and general image quality is OK. There is a small distraction in that the plate is not centered. Some voters will probably feel that tomato sauce and avocado with wine is not much of a recipe.
I'm sorry. This just looks unappetizing. It looks as if the avocado is lying in a plate of catsup, and the avocado has a lot of blemishes. You obviously put a lot of thought into the composition. Keep on shooting.
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