- Preparation and cooking time
- Serves 6 - 8
A vegan tomato dip that's great dolloped over enchiladas or tucked into with tortilla chips
- STEP 1
Put the oil in a frying pan over a high heat and add the onion, chillies, garlic and sweetcorn. Cook for 5 mins until the onions are soft, then add the tomatoes. Season and stir well. Reduce to a simmer and cook slowly for 20 mins.
- STEP 2
Transfer to a small food processor and blend until smooth.