Skip to main content
Epicurious
Cookbooks

Tomato and Chili Dressing

This is particularly delicious with grilled fish.

Recipe information

  • Yield

    serves 4

Ingredients

3/4 cup extra-virgin olive oil
4 tablespoons lemon juice
4 tomatoes, skinned and diced
1/2 red chili pepper, minced, or a pinch of ground chili pepper

Preparation

  1. Simply heat the oil with the lemon juice and tomatoes, adding the chili. Do not cook them.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSalad DressingSaladMiddle EasternLemonCitrusFruitTomatoVegetableLunchDinnerDairy FreeGluten FreeVegetarianVeganNut FreeQuickEasyCookbooks
Read More
Cottage Cheese Caramelized Onion Dip
Add a bag of potato chips and you've got yourself a party.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in April
Like fattoush salad and strawberry shortcake roll.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Lamington Cupcakes
An Australian icon—with coconut, chocolate, and raspberry—streamlined in a standard muffin pan.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.