1 Tomato, Aleppo Pepper & Parsley Dip

Name: Tomato, Aleppo Pepper & Parsley Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 4 very ripe tomatoes, seeded, roughly chopped; 2 teaspoons tomato paste (concentrated purée); 1 small red onion, diced; 3 teaspoons sumac; 3 teaspoons Aleppo pepper; juice of 1 lemon; 30 ml (1 fl oz) extra virgin olive oil; 2 tablespoons chopped flat-leaf (Italian) parsley; 2 tablespoons chopped coriander (cilantro) leaves; Grilled Flatbread, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
10 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

Use your end-of-summer glut of tomatoes to create this fresh Turkish tomato dip. The beautiful smoky Aleppo pepper really makes this, but if you can’t get hold of it use 1 teaspoon of crushed red chilli flakes instead.

Ingredients

4 very ripe tomatoes, seeded, roughly chopped
2 teaspoons tomato paste (concentrated purée)
1 small

Side dish
Low fat
Summer
Vegan

Method

Put all of the ingredients in a bowl, season with salt and freshly ground black pepper and toss to combine well. Serve with warm Grilled Flatbread.