Monday, 22 August 2011

Vegan Party Menus Part 2: Tomato, Olive and Red Wine Dip

This one was the perfect companion to the Sweet Potato and Sunflower Seed Dip.

1 onion, finely chopped
Olive oil, for frying
2 cloves garlic, crushed
2 tsp dried mixed herbs
1/2 tsp sweet paprika
1 can crushed tomatos
3 tbsp tomato paste
2 tbsp red wine
1/3 cup sliced black olives (although if you are using 'sliced olives' from a jar rather than slicing your own deli kalamata olives I recommend using half a cup because they have a less strong flavour)

To Make:
1. Heat the olive oil in a saucepan and sauté the onions and garlic until soft and transparent. Add the mixed herbs and sweet paprika and fry for a further minute until the herbs are fragrant. 
2. Add the remaining ingredients except the olives and heat through. Simmer for about 5 minutes.
3. Remove from the heat and stir the olives through.
4. Serve warm or at room temperature with crackers and/or celery & carrot sticks.

Note: This is also a great base for pasta! If you have any leftovers (which you won't because it's awesome) you can stir it through some hot pasta with a tin of diced tomatoes and some chopped basil and you have a fantastic pasta!

1 comment:

  1. This looks so delicious! I can't wait to try it at my next party.