Chilli Tomato Paste

Acı domates ezmesi


Preparation info

  • Difficulty


  • Serves


Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

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.


  • 3 tablespoons concentrated tomato purée
  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 1-2 hot green chilli peppers, finely chopped
  • 3 cloves garlic, roughly chopped
  • juice of ½ lemon
  • rind of ½ lemon, 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.