Chilli Curry Paste

I was given fresh chillies by a fellow allotment grower. I roasted them with last of the green house tomatoes to make an easy base for a curry which can also be used as relish or part of pulled meat (slow cooked) recipes.

Ingredients
3 cups whole chillies scored with a sharp knife
1 cup cherry tomatoes scored
2 tsp garlic powder
1 tsp ginger powder
2 tbsp cumin powder
1 1/2 tbsp zaatar
2 tbsp vegetable oil

Method
Put chillies and tomatoes on a baking tray and mix well with vegetable oil & spices. Roast in a preheated oven (200*C) for 30-45 minutes turning over the mix after 20 minutes. Once cool, blend into a smooth paste for a curry base or have whole with cheese on toast.