Roasted Tomato and Capsicum Fondue
by Tarla Dalal
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Added to 40 cookbooks
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The delectable flavour of flame-roasted tomato and capsicum makes this a unique dip, which all your guests are sure to woo. Serve this with Brun pav pieces and be prepared to take a million calls from your guests the day after the party, asking for the recipe!
- Pierce a fork through the tomato, brush a little oil evenly over it and roast on a slow flame till it turns black in colour from all the sides.
- Immerse the tomato in cold water, remove the skin, stem and seeds and roughly chop them.
- Repeat steps 1 and 2 for the capsicum also.
- Combine the roasted and chopped tomatoes and capsicum and blend in a mixer to a smooth purée. Keep aside.
- Heat the butter in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.
- Add the prepared tomato-capsicum purée, cheese, milk, fresh cream, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve immediately with brun pav pieces.
Nutrient values (Abbrv) per tbsp
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