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.

Ingredients:

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!