Lebanese Tomato Salsa (Banadurah Harrah)

An unusual spicy dip from - serve with fried eggplant, herby meat balls or just on its own with pita bread.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 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

1. 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.
2. Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
3. 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.
4. Serve the tomato salsa at room temperature.