Ingredients
- Tomato3 Large
- Romano Pepper1 medium
- Green Chilli1 medium
- Onion1 small
- Garlic2 cloves minced
- Parsley25g
- Red Pepper Paste2 tablespoons
- Tomato Puree1 tablespoon
- Pomegranate Molasses2 tablespoons
- Pul Biber1 tablespoon
- Sumac2 tsp
- Dried Mint1 tablespoon
- Extra Virgin Olive Oil60 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 2 steps
Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.
Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.
