Tandoori Tomato Dip
Serve this Indian-inspired dip with naan (Indian flatbread).
2 tablespoons olive oil
1/4 cup minced onion
3 tablespoons finely grated fresh ginger
3 garlic cloves, minced
1/4 cup white wine vinegar
1 cinnamon stick
1 (28-ounce) can diced tomatoes, drained
1 teaspoon ground cumin
1/8 teaspoon ground allspice
3 tablespoons honey
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
Coarsely ground black pepper
1. 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.
Relish, January 2009, p. 17.
