Spicy Tomato Dip

15 March 2018

Spicy Tomato Dip with Broadbean, Pea and Feta Dip served with Proscuitto

Prep time 20 minutes

Cooking time 20 minutes

Serves 6 



1 kg fresh roma tomatoes
2 tbsp extra virgin olive oil, plus 2 tbsp extra
1 onion, finely chopped
2 cloves garlic, minced
2 red chillies, seeds removed and chopped
400g can kidney beans, drained and rinsed
2 tbsp red wine vinegar
Sea salt and cracked pepper
1 tsp caster sugar
Chives to serve
Your favourite Kurrajong Kitchen Lavosh


  1. Fill large pot with water and bring to boil. Drop in tomatoes, cook for 2-3mins till skins loosen. Refresh in icy cold water, peel off skins and discard. Chop flesh of tomatoes, discard seeds.
  2. Heat oil in saucepan over medium heat, add onions and garlic and cook for 2-3mins till soft. Add chilli, tomatoes and extra oil. Cook for 10-15mins till thick and saucy.
  3. Add beans, red wine vinegar and season with sea salt, cracked pepper and sugar. Spoon into serving bowl and serve with Kurrajong Kitchen Lavosh.

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