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From Market Kitchen
An unusual spicy dip from Anissa Helou - serve with fried aubergines, herby meat balls or just on its own with pita bread

 

Lebanese tomato salsa (banadurah harrah)

Method
 
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.

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easy
 
Serves: 4-6
quickcook
Prep: 10 min
Cook: 10 min
 
 

Ingredients

 1kg firm ripe Tomatoes
3 tbsp extra virgin Olive oil
3 cloves Garlic, crushed
1 tsp cayenne pepper
1 tbsp dried Mint
 

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