Recipes // Spreads // Tandoori Tomato Dip

Tandoori Tomato Dip


Serves: 2 1/2 cups

By Chef John Ashton

  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup minced onion
  • 3 tablespoons finely grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1/4 cup white wine vinegar
  • 1 cinnamon stick
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground allspice
  • 3 tablespoons honey
  • 3 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  1. Heat oil in a saucepan over medium heat. Add onion; cook 3 minutes.
  2. Add ginger and garlic; cook, stirring, until garlic softens.
  3. Add vinegar and cinnamon stick; cook until reduced to a glaze, about 2 minutes.
  4. Stir in tomatoes, cumin and allspice. Reduce heat to low; cook until most of liquid has evaporated, about 20 minutes.
  5. Remove and discard cinnamon stick. Add honey and cilantro; season with salt and pepper.
  6. Transfer mixture to a food processor and pulse to make slightly chunky dip.

Serve with pita chips

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