Confit garlic-and-tomato dip

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“This is my take on an Ottolenghi classic, though his is more of a salad and I have taken mine into dip territory, and bring it home to SA with a little curry. You won’t be able to resist going in for another dunk.”- Hannah Lewry

Ingredients

2 heads garlic, separated into cloves
2 x 350 g punnets Woolworths small Bella tomatoes
2 cups olive oil
2 t curry powder
40 g tomato paste
1 t caster sugar
½ t salt
1 t vinegar
1–2 cups Woolworths double-cream plain yoghurt, for serving
phyllo pastry dippers, for serving
For the crispy spring onions:
2–3 spring onions, sliced julienne
2 T cornflour
sunflower oil, for frying
sea salt, to taste

Cooking Instructions

1. Preheat the oven to 140°C. Arrange the garlic cloves and tomatoes in a deep roasting tray and pour over the olive oil so they’re completely covered. Cover tightly with foil and roast for 1½ hours, or until the garlic is golden and the tomatoes are soft. Allow to cool completely, then store the garlic cloves in glass bottles, covering with the remaining garlic oil to use as you wish.

2. Place half the confit tomatoes, 8 cloves confit garlic and ¼ cup confit oil in a pan over a medium heat. Squash the tomatoes and add the curry powder, then fry for 1–2 minutes. Add 1 T confit garlic oil at a time to loosen the sauce. Remove from the heat and add the sugar, salt and vinegar.

3. To make the crispy spring onions, toss the onions in the cornflour and fry in the hot oil until golden and crispy. Drain on kitchen paper and season with salt.

4. To serve, spoon the yoghurt onto a plate and top with the curried confit tomato dip and sprinkle over the crispy spring onions. Serve with phyllo pastry dippers.

Cook's note: This recipe is your secret weapon for summer entertaining. Make a big batch of confit garlic and tomatoes to keep on hand. It’s great on fried eggs in the morning, spread on toast, or as a “sauce” for pan-fried fish.

Find the recipe phyllo pastry dippers here.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen