|Lebanese Tomato Salsa (Banadurah Harrah)|
An unusual spicy dip from – serve with fried eggplant, herby meat balls or just on its own with pita bread.
2 lbs tomatoes, firm and ripe
3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 teaspoon cayenne pepper
1 tablespoon dried mint
- Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh.
- Heat the olive oil in a pan over a medium heat. When hot, add the tomatoes and garlic. Cook, stirring frequently, for 5 minutes.
- Add the cayenne pepper and dried mint. Season with salt and cook for another 5 minutes, stirring. By now, the tomatoes should have lost all their excess liquid. Taste and adjust the seasoning if necessary.
- Serve the tomato salsa at room temperature.