Ezme

Ingredients

• 3tomatoes, large
• 1romano pepper, medium
• 1green chili, medium
• 1onion, small
• 2 clovegarlic, minced
• 1/2 cupparsley
• 2 tbspred pepper paste
• 1 tbsptomato paste
• 2 tbsppomegranate molasses
• 1 tbsppul biber (aleppo chili flakes)
• 2 tspsumac
• 1 tbspdried mint
• 4 tbspextra virgin olive oil, divided
• 1 tspflaky sea salt

Method

1. 1

   Blitz the tomatoes, romano pepper and green chili until finely chopped but not liquid. Tip them into a strainer set over a bowl and leave them to drain.

2. 2

   Blitz the onion, garlic and parsley in the same processor. Stop while it still has some coarseness — this should have bite, not be a purée.

3. 3

   Whisk the pepper paste, tomato paste, pomegranate molasses, pul biber, sumac, dried mint and most of the oil in a serving bowl. Work it until it turns glossy and pourable rather than pasty.

4. 4

   Fold in the drained tomato mixture, the onion mixture and the sea salt. Let it sit a few minutes before tasting — the sumac and molasses take a moment to come forward.

5. 5

   Drizzle the last of the olive oil over the surface as it goes to the table. It should pool a little rather than soak straight in.