One tray, one oven, one blitz. Cherry tomatoes and garlic roasted until they slump and catch at the edges, blended warm with olive oil into a rough scarlet dip, then Italian Chilli Crunch spooned over so the Calabrian chilli and capers bleed in. Tastes like the end of an Italian summer, minus the airfare.
40 mins. Serves 6.
Ingredients
- 750g cherry tomatoes
- 2 dessertspoons Plateit Italian Chilli Crunch
- 4 garlic cloves, unpeeled
- 3 tbsp olive oil
- 1 tsp red wine vinegar
- Salt, generous
- Grilled bread or crackers, to serve
Method
- Oven to 220C. Tomatoes and garlic on a tray with 2 tbsp of the oil and salt.
- Roast 25 to 30 mins until the tomatoes burst and blacken at the edges. Char is flavour. Do not lose your nerve.
- Squeeze the garlic out of its skins onto the tray. Bin the skins.
- Blitz everything, pan juices included, with the vinegar and remaining oil. Short pulses. Rough, not smooth.
- Into a bowl warm. Spoon 2 dessertspoons of Plateit Italian Chilli Crunch over and let the oil pool. Bread in.
Swap it: Leftovers are tomorrow's pasta sauce. Loosen with pasta water, toss through spaghetti, act like you planned it.
