Turkish tomato dip

A recipe brought back from my parents’ holiday to Istanbul in 1997. You will 100% want to dip toasted pitta in this. And crisps. Maybe your fingers – just don’t get caught.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 green chillies, deseeded and finely chopped
• 3 cloves garlic, minced/grated
• 1 tin chopped tomatoes
• 1 tsp sugar
• ½ tsp salt
• Black pepper
• Handful fresh coriander, finely chopped

1. Heat the oil in a thick-bottom pan over a low heat and cook the onion for 8-10 mins until completely soft
2. When translucent, add the garlic and chilli
3. Cook for a further couple of mins, then add the tinned tomatoes, sugar, salt and pepper
4. Cook over a low heat until most of the moisture has evaporated
5. Add the coriander and stir in
6. Leave to cool to room temp and then serve