There is something so comforting in the idea of a hot grilled cheese sandwich which has all the right fixings. And then when you add a perfect dipping sauce - its a double whammy. This dip is inspired from Pan con Tamate - a Spanish tomato bread - originating from the Catalan region. To the recipe of raw tomatoes, garlic, olive oil and salt, i add lot's of dried red chilies - i had some sourced from south india - the tiny powerful ones for the oomph. I also grate in half an onion, because the Indian in me needs a lot of aromatics! This dip gets stronger in flavour as it rests and over time - so judge the garlic and chili amount accordingly.