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Grated tomato dip

Dips and dressings Summer
Serves 4 as part of a mezze

We often hear 'how do you grate a tomato?' but it really is as easy as it sounds. A quick and efficient way to make sure only the tomato flesh ends up in the bowl, while the skin is set aside.


4 large tomatoes, coarsely grated, skins discarded (200g)
1 garlic clove, finely grated (or crushed)
60ml olive oil
5g dry oregano
flaked sea salt
black pepper


  1. Place the grated tomatoes into a fine mesh sieve set over a bowl to let drain for a few minutes. Save the liquid (makes a very refreshing drink when poured over ice!)
  2. Then in a separate bowl mix the drained tomato pulp with the garlic, olive oil, 1/2 teaspoon flaked sea salt, and a few grinds of black pepper.
  3. Pour into your serving bowl and sprinkle over the dry oregano and serve.