Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 large tomatoes
• 1 medium Romano pepper
• 1 medium green chilli
• 1 small onion
• 2 garlic cloves, minced
• 1 oz flat-leaf parsley
• 2 tbsp red pepper paste
• 1 tbsp tomato puree
• 2 tbsp pomegranate molasses
• 1 tbsp pul biber (Aleppo chilli flakes)
• 2 tsp sumac
• 1 tbsp dried mint
• 4 Tbsp extra virgin olive oil
• 1 tsp fine sea salt

Method

1. Cut the tomatoes in half, scoop out and discard the seeds and juice, then chop the flesh very finely. Tip it into a sieve for 10 minutes so the excess liquid drains away.
2. Finely chop the Romano pepper, green chilli, onion and parsley, keeping the pieces as small and even as you can.
3. Combine everything in a bowl with the garlic, red pepper paste, tomato puree, pomegranate molasses, pul biber, sumac, dried mint, olive oil and salt.
4. Mix thoroughly, pressing a little with the back of a spoon so the flavours meld but the vegetables keep their texture.
5. Rest for at least 15 minutes, taste and adjust the salt and heat, then serve at room temperature as a salad or relish with grilled meats and bread.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).