This delicious, dip (or spread) derives from an old island recipe for serving as a spread on bread. It is made from triple-concentrate Santorini tomato paste, wild capers and oregano and is rich and delicious.
It pairs well with a variety of breads or our ancient grain rusks. You can mix it into Greek yogurt or whip it with olive oil and any number of cheeses, such as feta, cream cheese, ricotta or anthotyro, or manouri to create something even more complex in flavor. It also makes a great stuffing for roasted red peppers or omelets.