IOWT x Peter’s Yard Tomato Dip Sharing Board

• 500g Isle of Wight Cherry and Baby Plum Tomatoes
• 2 red onions, sliced
• 3 garlic cloves
• 2 tbsp Isle of Wight Olive Oil
• 1 tsp sumac
• 1 tbsp honey
• Sea salt
• Black pepper
• To Serve
• Peter’s Yard Flatbreads
• Houmous
• Fresh mint
• Fresh parsley
• Lemon zest and juice
• Extra Isle of Wight Olive Oil

Preheat the oven to 200°C.

Add the Isle of Wight Tomatoes, sliced red onions and garlic cloves to a roasting tray. Drizzle with Isle of Wight Olive Oil, then scatter over the sumac, honey, sea salt and black pepper. Toss everything together well.

Roast for 25–30 minutes until the tomatoes are soft and jammy and the onions are caramelised around the edges.

Spread houmous onto a large serving plate or board. Spoon over the roasted tomatoes, onions and all the roasting juices.

Finish with torn mint, parsley, lemon zest, a squeeze of lemon juice and an extra drizzle of Isle of Wight Olive Oil.

Serve with Peter’s Yard Flatbreads for scooping everything up while still warm.