Tomato, Chilli, Coriander and Garlic Dip

This is delicious with fresh, warm flatbreads and pan-fried halloumi, or as part of a mezze table. Fresh tomatoes are best when they are sweet and in season, and obviously we have no shortage of those in the summer at Cambo, but otherwise use a tin and a half (about 600g) of plum tomatoes, drained, and add a level tablespoon of sugar. Keep the drained tomato juice to add to sauces, or make yourself a Bloody Mary with Mara Seaweed Seasoning!