pat's Recipe

Tandoori Tomato Dip

Category: Dips-served cold

2 Tbsp olive oil
1/4 cup minced onion
3 Tbsp finely grated fresh ginger
3 garlic cloves, minced
1/4 cup white wine vinegar
1 cinnamon stick
1 (28 oz) can diced tomatoes, drained
1 tsp ground cumin
1/8 tsp ground allspice
3 Tbsp honey
3 Tbsp chopped fresh cilantro
1/4 tsp salt
coarsely ground black pepper

Heat olive oil in a saucepan over medium heat. Add onion; cook 3 minutes. Add ginger and garlic; cook, stirring until garlic softens. Add vinegar and cinnamon stick; cook until reduced to a glaze, about 2 minutes. Stir in tomatoes, sugar, cumin and allspice. Reduce heat to low; cook until most of liquid has evaporated, about 20 minutes. Remove and discard cinnamon stick. Add honey and cilantro; season with salt and pepper. Transfer mixture to a food processor and pulse to make slightly chunky dip.
makes about 2 1/2 cups