The inspiration for this recipe came to us this summer, as we travelled around the island of Santorini, drank some exquisite wines, and visited the local food cooperative.
For this recipe we are using our tomato paste from Greece, made by the much-loved Greek brand Kyknos in the iconic tin. It is double concentrated with no preservatives. We usually use tomato paste to add depth in stews and soups, cooking it alongside our tomato passata. But here it becomes an aromatic dip. It is paired with the aroma of mastiha coming from the mastic oil, and balanced with the sweetness of raw honey. It is great served over bruschetta or Dakos rusks, as a dip with some crunchy veg, but also as a unique base for stews and soups.
200g tomato paste
2 tbsps olive oil
1 tsp mastic tears ground with a few pinches of salt or 5-6 drops of mastic oil
2 tbsps honey (we used wild flower honey)
salt (to taste)
dakos rusks (optional, to serve)
In a medium-sized bowl and using a fork, mix together the tomato passata, olive oil and honey. Add the mastic tears ground with salt, or the mastic oil and some salt.
Taste and adjust for honey or salt.
Wet a few dakos rusks, placing them over running water (this will make them softer). Top with the flavoured tomato paste, any herbs you’ve got around and serve.
