Spicy Tomato Dip
15 March 2018
Prep time 20 minutes
Cooking time 20 minutes
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
- 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.
- 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.
- Add beans, red wine vinegar and season with sea salt, cracked pepper and sugar. Spoon into serving bowl and serve with Kurrajong Kitchen Lavosh.