Ingredients

• 2 juicy red tomatoes
• 1 bulb garlic, roasted
• 2 tablespoons oil
• ½ cup finely chopped shallots
• 1 teaspoon minced ginger
• 2 tablespoons salted black beans
• 100 grams pitted black olives
• 1 tablespoon capers
• 1 tablespoon chopped parsley
• about ½ cup virgin olive oil

Method

1. Cut tomatoes in half and place cut-side up on a piece of greased foil. Grill under a high heat for about 10 minutes, until the tomatoes are quite browned and softened. Scoop out the seeds and discard the seeds and skin.
2. Cut the garlic bulb in half horizontally and squeeze out the pulp for each half into a food processor. Add the tomatoes.
3. Heat 2 tablespoons of oil in a frying pan and quickly cook shallots and ginger for 3-5 minutes until the smell fragrant. Add the black beans and toss over the heat.
4. Into the processor, put ingredients from the pan along with the olives, capers and parsley. Process to a paste. Witht the motor running, pour down enough olive oil to make a smooth paste. Season with salt and pepper if wished. Keep refrigerated in an airtight container.