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• 3 Large Tomato
• 1 medium Romano Pepper
• 1 medium Green Chilli
• 1 small Onion
• 2 cloves minced Garlic
• 25g Parsley
• 2 tablespoons Red Pepper Paste
• 1 tablespoon Tomato Puree
• 2 tablespoons Pomegranate Molasses
• 1 tablespoon Pul Biber
• 2 tsp Sumac
• 1 tablespoon Dried Mint
• 60 ml Extra Virgin Olive Oil

step 1

Put the tomatoes and all of the peppers in a food processor and blitz until finely chopped. Tip out into a sieve, set over a bowl and leave to strain. Add the onions, garlic and parsley to the food processor and blitz until finely chopped, then set aside.

step 2

Add red pepper paste, tomato purée, pomegranate molasses, pul biber, sumac, dried mint and most of the extra virgin olive oil to a serving bowl and whisk well so everything comes together as a sauce. Tip in the blitzed onion mixture and the strained pepper mixture along with 1 tsp flaky sea salt . Stir well, then drizzle with the remaining extra virgin olive oil to serve.