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Ackee-fritters-and-charred-tomato-dip,-a-delicious-match

Charred Tomato Dip

Chantal
5 from 20 votes
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Ingredients
  

  • 1 cup Grape tomatoes
  • 1/4 Small red onion keep together as a wedge
  • 1 tsp Garlic finely minced or garlic paste
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • Juice of 1/2 Lemon
  • Dash of Cayenne
  • Black pepper to taste optional
  • 2 tbsps Unrefined cold pressed coconut oil plus more for coating

Instructions
 

  • Preheat oven to 425F
  • Coat the tomatoes and red onion with a bit of oil and place on a sheet tray.
  • Roast in oven for 10 to 15 minutes until the tomato skins blister and burst, the onion should be nicely charred
  • Place all the ingredients except for the onion into a blender and pulse a few times so you have a chunky sauce (if you prefer it to be completely smooth, blend everything together including the onion). Pour into serving bowl.
  • Chop the charred onion and stir into the tomato sauce, serve warm (remember the coconut oil will solidify if chilled. If you want to make this sauce ahead of time, and have kept it chilled, reheat it gently before serving)