Charred Green Tomato and Pomegranate Molasses Dip

Name: Charred Green Tomato and Pomegranate Molasses Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) firm green tomatoes, cored and halved, cored and halved horizontally; 3 tbsp (45 ml) pomegranate molasses; 3 clove garlic cloves, minced, minced; ¼ cup (60 ml) extra-virgin olive oil; ½ cup (20 g) fresh cilantro, roughly chopped, roughly chopped; ½ tsp (2½ g) ground cumin; kosher salt, to taste; freshly ground black pepper, to taste; ⅛ tsp (½ g) cayenne pepper (optional); ¼ cup (40 g) pomegranate seeds (arils), for garnish (optional)

From the MyKitchenBank Kitchen

A smoky, tangy dip made from charred green tomatoes reduced with pomegranate molasses, garlic, and warm spices. The charring brings out a subtle bitterness that balances the pomegranate's bright acidity, while cilantro and olive oil add freshness and richness. Serve warm or at room temperature with flatbread, crackers, or vegetables.

Prep: 10 min
Cook: 25 min
Wait: 5 min
Total: 40 min
Makes: About 1½ cups (360 ml)

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Steps

Before you start

Have all ingredients measured and ready before charring to work quickly
If using fresh pomegranate molasses, reduce it to a syrup first by simmering for 5–10 minutes
Choose firm green tomatoes (not ripe); soft ones will fall apart during charring

1
Char the green tomatoes
- Heat a large cast-iron or stainless-steel skillet over medium-high heat for 2 minutes until very hot.
- Working in two batches if needed, place the halved tomatoes cut-side down in the pan without moving them for 4–5 minutes until deeply charred and blackened on the flat sides.
- Flip and char the rounded sides for another 2–3 minutes until softened and marked with dark char.
- Transfer to a plate.
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Ready when: Tomatoes are deeply browned and blistered, flesh is soft but still holds together
Tip: Don't move the tomatoes while charring—this creates flavorful dark color. If they stick, they're not ready yet.
2
Build the dip base
- In a medium saucepan over medium heat, warm 2 tablespoons (30 ml) of the olive oil.
- Add the minced garlic and cook, stirring, for 1 minute until fragrant but not browned.
- Add the charred tomatoes (chop them roughly if very large), pomegranate molasses, and ground cumin.
- Stir well to combine.
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Ready when: Garlic is soft and aromatic; all ingredients are well mixed
Tip: Don't brown the garlic—it will turn bitter. Keep heat at medium and stir constantly.
3
Reduce the mixture
- Bring the mixture to a gentle simmer.
- Cook, stirring occasionally, for 8–10 minutes until the liquid has reduced by about half and the dip has thickened slightly.
- The tomatoes should break down and become very soft, and the flavors will concentrate.
- You should see the mixture bubble slowly from the center.
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Ready when: Liquid has reduced noticeably, dip coats the back of a spoon, color deepens to rust-brown
Tip: If the molasses is very thick and not reducing, add 2–3 tablespoons water to help it along.
4
Blend until smooth
- Remove from heat and let cool for 3–5 minutes.
- Transfer the mixture to a blender or food processor.
- Add the cilantro and remaining 2 tablespoons (30 ml) olive oil.
- Blend until completely smooth, about 1–2 minutes, scraping down the sides once.
- If you prefer a chunkier texture, pulse briefly instead.
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Ready when: Dip is smooth, bright green-brown color, no visible tomato chunks
Tip: Blend in batches if your machine is small—overfilling reduces blending power and risks overflow.
5
Season to taste
- Return the blended dip to the saucepan or a serving bowl.
- Taste and adjust seasoning with salt, black pepper, and a pinch of cayenne if desired.
- The dip should be tangy from the pomegranate molasses with a subtle smoky char flavor and just a hint of spice.
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Ready when: Flavors are balanced—no single note dominates
Tip: Taste directly from a clean spoon; go easy on salt since it can overpower the delicate char and pomegranate balance.
6
Finish and serve
- Transfer to a serving bowl.
- Drizzle with a thin stream of extra-virgin olive oil in a spiral or pool in the center.
- Top with fresh pomegranate seeds if using.
- Serve warm, at room temperature, or slightly chilled with flatbread, pita chips, vegetable crudités, or crackers.
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Ready when: Dip is garnished and ready to serve
Tip: A final drizzle of olive oil adds richness and prevents the surface from drying out if sitting for a while.

Good to know

Tips

Choose firm, truly green tomatoes (still completely hard to the touch), not partially ripe ones. Fully ripe tomatoes will disintegrate during charring.
For deeper char flavor, use a cast-iron skillet preheated even hotter, but watch carefully—the goal is caramelization, not burning.
If your pomegranate molasses is very syrupy, thin it with a little water before adding to the dip to help it distribute evenly.
The dip thickens as it cools; if serving chilled, it may be very thick. Loosen it with a drizzle of olive oil or a splash of warm water just before serving.

Make ahead

Prepare the dip up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until warmed through (about 5 minutes). Add a splash of water if it has thickened. Refresh the cilantro and garnish just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months; thaw overnight in the fridge and reheat gently. The texture may become slightly watery after freezing; blend briefly before reheating if needed.

Substitutions

pomegranate molasses → 2 tablespoons (30 ml) balsamic vinegar mixed with 1 teaspoon honey and ½ teaspoon water. Gives a tangy-sweet result without pomegranate's fruity depth; works well if pomegranate molasses is unavailable.
fresh cilantro, roughly chopped → fresh mint or flat-leaf parsley in the same amount. Parsley gives an earthy note; mint adds a cool, herbaceous brightness. Choose based on your preference.
firm green tomatoes, cored and halved → 1.5 lb (680 g) red tomatoes, cores removed and halved. Red tomatoes are sweeter and less acidic; reduce the pomegranate molasses to 2 tablespoons and add a pinch more salt.
ground cumin → ½ teaspoon smoked paprika or ¼ teaspoon ground coriander. Paprika adds smokiness without earthiness; coriander brings citrus notes instead.