1 handful fresh basil
leaves, plus extra to garnish
500g ripe tomatoes
30ml olive oil
2 green chilies
salt and freshly ground
Peel and halve the shallot
and garlic cloves. Place in a food processor or blender
with the basil leaves and process until very finely
chopped. Halve the tomatoes and add to the shallow
mixture. Pulse until well blended and finely chopped.
With the motor still running, slowly pour in the olive
oil. Season to taste. Halve the chilies
lengthways and discard the seeds. Finley slice the flesh
into tiny strips and stir into the dip. Serve at room
temperature, garnished with a few torn basil leaves.
Cooking Tips - This dip is
best made with full flavored sun-ripened tomatoes. In
winter, use a drained 400g can of plum tomatoes.
A versatile, spicy dip,
delicious served with all kinds of savory dishes.