Tandoori Tomato Dip
- Yield 12 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced onion
- 3 tablespoons finely grated peeled fresh ginger
- 3 garlic cloves, minced
- 1/4 cup white wine vinegar
- 1 cinnamon stick
- 1 (28-ounce) can diced tomatoes, drained
- 1 teaspoon ground cumin
- 1/8 teaspoon ground allspice
- 3 tablespoons honey
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon salt
- Freshly ground black pepper
Instructions
- Heat oil in a saucepan over medium heat. Add onion; cook 3 minutes. Add ginger and garlic; cook, stirring, until garlic softens. Add vinegar and cinnamon stick; cook until reduced to a glaze, about 2 minutes.
- Stir in tomatoes, cumin and allspice. Reduce heat to low; cook until most of liquid has evaporated, about 20 minutes. Remove and discard cinnamon stick. Add honey and cilantro; season with salt and pepper. Transfer mixture to a food processor and pulse to make slightly chunky dip. Makes about 2 1/2 cups.
—Recipe by Chef Jon Ashton
