Ingredients (4 servings):

  • 1 chili pepper (green & red mix), thinly sliced
  • 2 cloves garlic, finely chopped
  • 2 tsp mustard seeds (optional)
  • 1 tsp mustard, medium/hot
  • 1 tsp curry
  • 2 bay leaves
  • 1 tsp rosemary, dried
  • 300 g ripe tomatoes, coarsely diced
  • 1 can peeled tomatoes
  • 1 lemon, juice and zest of half a lemon
  • 4 tbsp olive oil
  • salt

for garnish:

  • some basil leaves, fresh
  • lemon zest
  • pepper, freshly ground
  • chili flakes
  • some olive oil

  1. Heat olive oil in a pan over medium heat. Add chili, garlic, mustard seeds and bay leaves and roast for a few minutes until the garlic and mustard seeds are fragrant and have taken on some color.
  2. Set aside 1/3 of the garlic and chile for garnish.
  3. Add the mustard and curry to the pan, stir and sauté for 1 minute.
  4. Add the fresh tomatoes, mix well and sauté until tomatoes are soft, about 5 minutes. Add the canned tomatoes, lemon juice and rosemary, season with a good pinch of salt and bring to the boil.
  5. Now simmer the tomato dip for about 7-10 minutes on medium heat (without a lid) or until the sauce thickens.
  6. Pour the dip into a bowl and garnish with the herbs (chili and garlic). Lastly, garnish with some lemon zest, freshly ground pepper, chili flakes, fresh basil and some olive oil.
  7. Allow the dip to infuse for at least 20 minutes, only then can all the flavors unfold.

Tip: You can prepare the dip a few hours in advance – this will only benefit the taste.