Greek Skordalia with Biber Salçasi-roasted Plum Tomatoes

Greek skordalia, a beautifully simple smooth purée of waxy potatoes, an insane amount of garlic, lashings of vibrant extra-virgin olive oil, a generous splash of white wine vinegar and finely chopped flat leafed parsley. Yes, it’s basically mash but not as you know it because this is a dip my friends. It’s rich, oozy and dairy free and it’s served at room temperature so it’s actually perfect for hot days. Here I’ve paired it with oozy slow-roasted plum tomatoes and a scattering of salty capers.

Ingredients 

For the tomatoes:
10 ripe plum tomatoes
2 tbsp of extra-virgin Kalamata olive oil
1-2 tbsp of biber salçası (click here for the recipe or buy it jarred from Middle Eastern supermarkets)
2 tsp of unrefined granulated sugar
Sea salt and freshly ground black pepper, to your taste

For the skordalia:
500g of potatoes, peeled and cut into even pieces
4 large garlic cloves, grated
1 tbsp of white wine vinegar
150ml of extra-virgin Kalamata olive oil
Flat leaf parsley, finely chopped
Lemon juice, to your taste
Sea salt and freshly ground black pepper, to your taste

For the dressing:
Juice of half a lemon
3 tbsp of extra-virgin Kalamata olive oil
A splash of white wine vinegar
2 tbsp of salted capers, rinsed and patted dry

How I make it 

Heat an oven to 180C.

Mix together the olive oil, biber salçası and sugar.

Halve the tomatoes and place in a single layer on a baking sheet. Brush with the olive oil and biber salçası mixture and roast in the oven for 45 minutes to one hour until they are soft and caramelised. Set aside to cool making sure that you retain all the tomato juices.

Meanwhile, place the potatoes in a pan and bring to the boil. Turn down the heat, partially cover and let them cook until they are tender. Drain and mash. Add the garlic, white wine vinegar and olive oil, beating vigorously with a wooden spoon until you achieve a smooth consistency. Add the lemon juice, the parsley and season to your taste.

Make a quick dressing by mixing the reserved tomato juices with all the other ingredients.

Pile the Skordalia onto a serving plate and arrange the tomatoes on top. Spoon over the dressing and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.