There is something so comforting in the idea of a hot grilled cheese sandwich which has all the right fixings. And then when you add a perfect dipping sauce - its a double whammy.
This dip is inspired from Pan con Tamate - a Spanish tomato bread - originating from the Catalan region. To the recipe of raw tomatoes, garlic, olive oil and salt, i add lot's of dried red chilies - i had some sourced from south india - the tiny powerful ones for the oomph. I also grate in half an onion, because the Indian in me needs a lot of aromatics! This dip gets stronger in flavour as it rests and over time - so judge the garlic and chili amount accordingly.
The Recipe
100 g
Ingredients
2 tomatoes, whole
½ a medium sized onion
1 garlic clove
1 tbsp extra virgin olive oil
Dried red chilies – portion is personal
Generous pinch of sugar
Salt and pepper to taste
½ a medium sized onion
1 garlic clove
1 tbsp extra virgin olive oil
Dried red chilies – portion is personal
Generous pinch of sugar
Salt and pepper to taste
Instructions
In a bowl mix together extra virgin olive oil with dried red chilies, sugar, salt and pepper
Grate a garlic clove into the bowl
Then grate the tomato and onion into the bowl and stir well
Set aside for at least 20 minutes before serving
Grate a garlic clove into the bowl
Then grate the tomato and onion into the bowl and stir well
Set aside for at least 20 minutes before serving
