Charring the vegetables gives this sauce a slight “smokey” taste and allows the vegetables to sweeten, without the need for sugar or an actual BBQ.
Although if you have a BBQ, especially a charcoal one, at hand it wouldn’t hurt either.
You can add a a small piece of pepper under the grill, but I find it overpowers the taste of the tomato, so I leave it out.
If you don’t mind the heat, I strongly recommend you add a whole (deseeded) chilly to the grill too.
It’s good if eaten warm, straight after preparing, but it’s also very good cold or at room temperature as a dip.
I specially like dunking sheet-pan meatballs into it
- 2 tomatoes sliced in half
- 1 small onion sliced in half
- 2 small garlic cloves, unpeeled
- 1 tsp paprika
- a splash of vinegar
- 1/2 tsp chilli flakes
- 1 pinch of chilli powder
- 1 pinch of salt
- 2 tbsp olive oil
Place the onion, tomato and garlic on an oven tray, and place under the grille, for around 15min.
You’re looking for the vegetables to char and blacken a little in places, but remain generally uncooked.
After the first five minutes or so, check on it every few minutes to prevent them turning into charcoal!
When the vegetables are done, peel the garlic, and place them, along with the rest of the ingredients, in a blender cup.
Pulse for a few seconds to create a thick and chunky sauce.
It’s great as a dip, but I specially like it to dunk sheet-pan meatballs into!