This dish can he made with fresh tomatoes chopped to a pulp, or with concentrated tomato purée. Made with tomato purée, it is eaten as a snack on bread in the Anatolian villages. It also goes well with grilled meat.
3tablespoons concentrated tomato purée
1onion, roughly chopped
1-2hot green chilli peppers, finely chopped
3clovesgarlic, roughly chopped
juice of ½lemon
rind of ½lemon, finely chopped
big bunch of parsley (leaves and stalks), roughly chopped
salt and freshly ground black pepper
Mix the tomato purée with the olive oil until smooth. Beat in the onion, garlic, chilli, lemon juice and rind and season to taste. Keep back a little parsley, and stir in the rest. Spoon the mixture on to a plate and garnish with the reserved parsley.