Satsebeli

Method

1. 1Dip the tomatoes in boiling water for 30 seconds, cool, and slip off the skins. Chop them roughly.
2. 2Simmer the chopped tomatoes in a saucepan over medium heat for about 15 minutes, until thickened and no longer watery.
3. 3Pulse the walnuts to a fine crumb, stopping before they turn oily.
4. 4Blend the cooked tomatoes, walnuts, garlic, ground coriander, blue fenugreek, red pepper flakes, and salt until fairly smooth.
5. 5Stir in the red wine vinegar and thin with a little water to a pourable, dunking consistency.
6. 6Finely chop the cilantro, dill, and basil and stir them in. Taste and add the sugar only if the tomatoes are sharp.
7. 7Cool and store in a sterilised jar in the refrigerator. Serve with grilled meat, chicken, potatoes, or bread.