Mexican Dips: Roasted tomato & cumin dip

[Serves 4]

450g tomatoes on the vine Olive oil for drizzling 1 green chilli, chopped 1 tsp cumin seeds 1 tsp coriander seeds Juice of 1 lime 1 tsp sugar 1-2 red chillies (optional) Fresh coriander, chopped Nachos chips to serve

1. Preheat the oven to 200°C, place the tomatoes on a baking tray, drizzle with olive oil, chopped chilli, cumin and coriander seeds and season well. Bake for 20 minutes, remove from the oven. 2. Remove tomatoes from vine, add lime juice, sugar, red chilli, stir well and gently mash. Add coriander. Serve warm with nachos.

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