Ezme

Ingredients

• 3tomatoes, large
• 1romano pepper, medium
• 1green chilli, medium
• 1onion, small
• 2 clovegarlic, minced
• 25 gparsley
• 2 tbspred pepper paste
• 1 tbsptomato purée
• 2 tbsppomegranate molasses
• 1 tbsppul biber (aleppo chilli flakes)
• 2 tspsumac
• 1 tbspdried mint
• 60 mlextra virgin olive oil, divided
• 1 tspflaky sea salt

Method

1. 1

   Put the tomatoes and all the peppers in a food processor and blitz until finely chopped. Tip into a sieve set over a bowl and leave to strain.

2. 2

   Add the onions, garlic, and parsley to the food processor and blitz until finely chopped. Set aside.

3. 3

   Add the red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint, and most of the extra virgin olive oil to a serving bowl. Whisk well until everything comes together as a sauce.

4. 4

   Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt. Stir well, then drizzle with the remaining olive oil to serve.