A little sprinkle of Cumin is all there is doin
This has got to be one of the easiest dips in the world to make with a big flavour to boot. Just a few ingredients and no nitty gritty details means you can prep this whilst friends are on their first round of drinks or as a healthy snack for lunch.
I have only given approximations as this is dependent on how large the punnet of Cherry Tomatoes are, as they can range in size from 150g to 250g. The amount of Cumin and Chilli is just so each tomato has some spice on it. I literally sprinkle from left to right to ensure a relatively even coverage, I am not fastidious as this is just a quick dip to whip together and regardless of not measuring it always tastes the same.
Makes about 200g
- 1 Punnet Cherry Tomatoes, cut in half
- Salt to season (about 1 Tsp)
- Ground Cumin to sprinkle (about 2 Tbs)
- Chilli Flakes or two large chillies to sprinkle (about 2 Tsp)
- Olive Oil to dash (about 2Tbs)
- 1 Key Lime or Regular Lime, juice only
- Baking Paper or Aluminium Foil
Preheat the oven to 220 degrees C or 430 F.
Line a baking tray or a pizza tray with waxed paper.
Place cherry tomatoes on tray seed side up. Season with salt and sprinkle with Cumin and Chilli Flakes. If you’re using large chillies just place them on the baking paper between the tomatoes. Drizzle over the olive oil.
Roast in the Oven for 20 minutes until the tomatoes begin to soften. Place under the Grill or Broiler for a further 5 minutes until the edges of the tomatoes begin to char here and there.
Remove from oven and slide the ingredients (minus baking paper) onto a cutting board. Using a large knife roughly chop the tomatoes until a mushy consistency, you’ll see all those juices flow out.
Pop in your favourite dip bowl and squeeze over some fresh lime juice.
Serve with your favourite rice crackers, corn chips or flat bread.
Handy Hint: You can also make this with a couple of regular or truss tomatoes, again no need to measure just sprinkled the bits and bobs across the top and use your judgement.