Cheese and Tomato Dip (Canary Islands Almogrote)

Almogrote is basically a cheese and tomato paste, usually spread liberally on bread or tostadas. However it also comes in a cheese only version, although I wasn’t too keen on that.

6 medium ripe tomatoes, peeled, quartered and seeded
2 hefty fistfuls cheese, finely grated (~ 200 g)
2 medium cloves garlic, peeled
¼ tsp. sweet paprika
drizzle extra-virgin olive oil
sea salt
black pepper, freshly ground

Preheat your oven to about 350°F (180°C/160°C fan, Gas Mark 4).

Place the tomatoes and garlic onto a baking sheet and then drizzle the olive oil on top. You want a hearty drizzle but don’t drown the tomatoes and garlic.

Bake for about 20 minutes.

Throw the cheese, tomatoes, garlic, paprika and another drizzle of olive oil into a blender (you can use a hand blender if you prefer) and blend until it is a pate consistency.

Add a little more olive oil if you prefer.

Have a taste and add a pinch of salt and pepper if you like.

Serve with plenty of crusty bread to smear it on.