Smoky Tomato & Garlic Dip
On a recent trip to Mallorca, breakfast included ‘pan con tomate’ (Spanish tomatoes on garlicky toast). I wanted to create something similar to eat at home and here is the result, a simple dish of loveliness with a foundation of plum tomatoes. It’s a challenge to get the balance of flavours right but the reward is a vibrant bowl of the very essence of a Spanish summer, an absolute joy.
Ingredients
2 large slices of sourdough, roughly chopped
400g of very ripe plum tomatoes, roughly chopped
2 large garlic cloves, roughly chopped
1-2 lemons, juiced
2 tbsp good quality aged sherry vinegar
50ml of extra-virgin olive oil
1 tsp of Spanish smoked paprika (dolce)
1 tsp of unrefined granulated sugar
A pinch of sea salt
Lemon zest, for garnishing
A pinch of wild oregano, for garnishing
How I make it
Place all the ingredients in a food processor and blend to a smooth consistency. Taste and adjust the flavours (namely the garlic, lemon, sugar and salt) to your taste. Turn out into a gorgeous bowl and garnish with the lemon zest and oregano.
Serve with chunks of griddled crusty bread rubbed with garlic.
For more Mediterranean-inspired recipes visit cardamomanddill.com.
Join us at The School House Gallery on Peasholme Green for a weekly changing menu of delicious, fresh and healthy vegetarian and vegan dishes, Thursday-Saturday from 12.30 until 2pm. Join our mailing list for information on our monthly themed Supper Clubs.
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