This will serve four people as a summer side dish. Perfect for a barbeque spread or as an accompaniment to some fresh bread and cheese. You will need:
- 3 shallots, finely sliced
- 20g dill (3 stalks for garnish)
- 400g cherry tomatoes
- A glug of red wine vinegar (balsamic vinegar works perfectly too!)
- 600g new potatoes
- 1 vegetable stock cube
- 3 spring onions (optional, as a garnish)
- Sea Salt (Halen Mon is a Pump Street favourite)
1. Half your potatoes into bite sized pieces and boil in salted water until cooked through, but still nicely firm. Put these to one side until the sauce is ready.
2. Finely slice the shallots, warm some olive oil on a medium high heat, gently fry the onions when the oil is hot, season generously with sea salt.
3. When the onions are soft and golden, add halved cherry tomatoes to the pan, continue cooking on a medium high heat until softened, around 2 minutes.
4. Now add a glug of red wine vinegar, a stock cube and 1/2 cup water. Save three whole dill stems for decoration and remove the rest of the dill fronds from the stalks and add these to the mixture in the pan.
5. Simmer gently until the tomatoes and onions melt together into a syrupy jammy sauce. Taste as you go and add more salt to your liking.
6. After around 10 minutes your sauce should be beautifully combined, with some remaining chunks of tomato.
7. Mix the potatoes with the onion and tomato mixture, garnish with finely sliced spring onions and the remaining fresh dill. Season generously with salt and black pepper and enjoy.