Tomato & Coriander Dip
Over a year ago
3,264 views
Ingredients
- 4 ripe tomatoes
- 15g Coriander
- 30ml olive oil
- 1 cloves garlic
- salt and pepper
Accompaniment
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Method
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1
1. Boil the kettle. Place the tomatoes in a large heatproof bowl, cover with boiled water and leave to stand for a minute. Then drain, rinse in cold water and peel away the skins.
2. Finely chop the tomatoes and place them in a small bowl. Roughly chop the coriander, discarding any tough stalks. Stir the coriander, olive oil and garlic (if using) into the tomatoes. Season to taste with salt and ground black pepper.
Cooks tip
For the roasted potatoes, place 500g baby new potatoes in a roasting tin, add a drizzle of olive oil and plenty of seasoning. Roast at 200oC/Fan180oC/400oF/Gas mark 6 for 25-30 mins or until wrinkled and tender.
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This dish looks so English ;-) No really lovely idea though – how do you serve this? I see it is intended as a side dish, I would have said it was more of a hors d’oeuvre – you could provide cocktail sticks to hold the potatoes while you dip them – nice idea I’ll try this.