Method
Serves 6
Grill the tomatoes over a preheated hot barbecue grill until the
skins blacken and split. Alternatively, cook them in the flames of
a gas element or under a hot oven grill; spear 2-3 tomatoes at a
time onto a long-handled metal skewer, and turn them with tongs as
they char.
Transfer tomatoes to a plate when they are done and leave them
to cool.
Heat oil in a smallish frying pan over medium-high heat. Add the
bread slices and cook on both sides until golden. Remove bread to a
side plate.
Pound the bread in a mortar and pestle with the salt, then work
in the garlic, cinnamon, paprika, chilli powder and lemon zest and
pound until smooth. Work in the lemon juice and honey.
Remove skins from tomatoes. Squeeze tomato flesh through your
fingers into a bowl, forming a puree; discard any tough cores.
Press the tomato puree through a coarse sieve, to remove the
seeds.
Mix in the pounded bread and seasonings. Taste and adjust
seasonings; add a little more salt or lemon juice if required.
Cover with plastic food wrap and refrigerate. Bring to room
temperature and garnish with lemon peel before serving.
Julie says
This sauce is quite beguiling - I think it's the sweet spice of
cinnamon combined with scented grunty honey and that little
back-kick of chilli that does it. It works well with chicken
burgers, pork cutlets and the like, and lamb cutlet.