Name: Grated tomato dip
Ingredients: 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

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.

Ingredients

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

Method

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!)
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.
Pour into your serving bowl and sprinkle over the dry oregano and serve.