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.

Serves 6

Ingredients 

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

For the skordalia:
1kg of waxy potatoes, peeled and cut into even pieces
4-6 large garlic cloves, finely chopped
2 tbsp of white wine vinegar
120ml of extra-virgin Kalamata olive oil
120ml water, from the potatoes
Flat leaf parsley, finely chopped
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
1 tsp unrefined sugar (optional)
2 tbsp of salted capers, rinsed and patted dry

How I make it 

Heat an oven to 160C.

Mix together the olive oil, biber salçası and sugar. Season to your taste.

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, add plenty of salt and bring to the boil. Turn down the heat, partially cover and cook until tender, around 20 minutes. Drain – retaining the cooking water – and set aside to cool. Place the potatoes into a food processor and pulse to break them up. Then add the garlic, white wine vinegar, the olive oil and the water and process until you achieve a smooth consistency. Add 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.

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