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Tuesday, 29 July 2014

Tomato & Red Pepper Dip


When its warm outside you don't want to spend your time in the kitchen so having things prepared in the fridge is a must for us. In Summer, especially I tend to stay away from bigger meals and lean more towards lighter plates and things to snack on. We are huge fans of hummus in this house, a favourite snack is to have some with any vegetables we have in or with toasted pitta bread. 

An idea I stole borrowed from Nando's is a red pepper dip that is just as good with pitta's as hummus and even better all three together. My version doesn't taste exactly the same as theirs but it is just as tasty in a different way. It is also great to have in the fridge and is great with salad, pasta, on a sandwich and any other ways you can think of. It also keeps for around a week in the fridge in an air tight jar.


Ingredients:
800g of tinned tomatoes (2 cans)
2 large red peppers
1 teaspoon of chilli flakes
1/2 teaspoon of hot paprika 
1 teaspoon of salt
2.5 teaspoons of sugar

Method:

Remove the insides and seeds from your peppers and cut them into thick slices then lay them flat on a baking tray -skin side up. I lined mine with foil just to make sure they wouldn't stick. Turn your grill up as high as it will go and place your peppers under until the skins are black, this will vary but is usually around 5 to 10 minutes...just keep and eye on them.

While that is happening, pour your tomatoes into a large sauce pan and squish (technical term) them with your hands until there are no large bits. You can do this with a masher or a fork but it is so much easier with your hands. Add your salt, sugar, chilli flakes and paprika and cook on a medium heat.

Once your peppers are black and cool enough for you to touch peel off the skins and slice the flesh into small cubes. If you want to you can also cut up some of the skin and add that, I like the taste that it gives so I always do. Not too much though, around 1 or 2 teaspoons.

Add the peppers to your tomatoes and cook until it has reduced to a much thicker consistency. At this point you should taste it to make sure it is how you like it, then you can adjust accordingly. When perfect pour into an airtight jar. 

Then enjoy!









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1 comment

  1. Mmm this looks and sounds delicious! I love the taste of roasted peppers :D

    ReplyDelete

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