Fri, 3 October 2025
Ingredients:
· 2 large ripe tomatoes (or 4 small), halved
· 3–4 garlic cloves (skin on)
· 1 small red onion, quartered
· 1–2 dried red chilies (or fresh chili for heat)
· 1 tbsp olive oil (or any neutral oil)
· ½ tsp cumin seeds (or ground cumin)
· Salt to taste
· ½ tsp sugar (balances acidity)
· 1 tsp vinegar or lemon juice
· Optional: 1 tbsp tomato paste (for richness)
· Optional: Handful fresh coriander for freshness
Instructions:
1. Roast the vegetables: Preheat oven to 200°C (390°F). Place tomatoes (cut side up), garlic, onion, and chilies on a tray. Drizzle with oil. Roast for 20–25 minutes, until soft and slightly charred.
2. Cool slightly, then peel garlic.
3. Blend everything: Add roasted veggies, cumin, salt, sugar, lemon/vinegar, and optional tomato paste into a blender or food processor. Pulse until smooth (or leave it chunky if you prefer texture).
4. Taste & adjust: Add more salt, lemon, or chili as needed. Stir in chopped coriander if using.
5. Serve warm or chilled — both work beautifully with tandoori dishes!
Tip:
This dip can also double as a chutney or a spread for wraps and sandwiches. Keeps in the fridge for up to 4–5 days.
Would you like a creamy twist on this (e.g. tomato + feta or cream cheese)?
