Recipe by English_Rose
An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.
Top Review by UmmBinat
4 1/4 stars. Really good. I used cold pressed extra virgin olive oil, plus the rest of the ingredients. Served with fried eggplant as mentioned in the introduction. DD1 (4 years old) ate it with chips. I probably used less cayenne. I think this would be good with a thick bread like shown in Andi's photo.
- 2 lbs tomatoes, firm and ripe
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, crushed
- 1 teaspoon cayenne pepper
- 1 tablespoon dried mint
Directions See How It's Made
- Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
- Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
- Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
- Serve the tomato salsa at room temperature.