• 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red chilli, finely chopped
  • 1 green chilli, finely chopped
  • 400 g tin Pomodorini cherry tomatoes
  • 1 tsp balsamic vinegar
  • 1 handful washed and chopped fresh coriander


  1. 1

    Heat the olive oil in a pan over a low heat. Add the shallot and cook for 2 minutes. Add the garlic and chillies and cook very gently for another minute. Tip in the tomatoes and cook for a further 5 minutes then remove from the heat and leave to cool.

  2. 2

    When completely cool, stir through the balsamic vinegar and fresh coriander and season with freshly ground black pepper.


    Cook's tip: you can make this dip the day before you want to use it and keep it in a sealed container in the fridge for up to 24 hours.

Nutritional Details

Each serving provides
  • Energy 138kj 33kcal 2%
  • Fat 2.2g 3%
  • Saturates 0.3g 2%
  • Sugars 2.4g 3%
  • Salt 0.02g <1%

% of the Reference Intakes

Typical values per 100g: Energy 172kj/41kcal

Each serving provides

2.5g carbohydrate 0.2g fibre 0.7g protein

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