1kg Ripped tomatoes cut in half
80g Onion, sliced thinly
1 Green chilli deseeded and sliced thinly
2 cloves Garlic
40g Veg Oil
1/2 Tsp Cumin seeds
¼ Tsp Salt flakes
Roast the tomatoes in a hot oven, 200 °C for about 30 -45 minutes, until cooked and partially charred. Leave to cool slightly.
Removed the skin of the tomatoes then mush or squeeze them and place in a pan and scatter with the sliced onion and the chilli.
Heat the oil in a small pan and cook the garlic until almost black. Add the cumin seeds and cook for 1 minute.
Place a sieve over the tomato and pour in the garlic and cumin seed oil, collecting the seeds.
Cover and leave for 15 minutes. Add salt flakes.