16 Jun Herbed Tomato Garlic Dip
Finding myself with too many tomatoes a few weeks ago, inspired by my sister-in-law (who also had too many tomatoes!), I wanted to make a tomato dip. I asked a few people for their recipes, but everyone replied with mostly the same answer, “A little of this and a little of that.” Having no prior experience with tomato dip, we created our own.
This tomato dip is really healthy (even better if you can get organic grape tomatoes), sugar-free, and tastes awesome not only on challah, but over baked salmon, grilled chicken or meat, roasted green beans, BBQ’ed corn on the cob, or as a dip for baby carrots! Even the non-tomato lovers here loved this dip! After a few weeks of making an appearance at our Shabbos table, I am happy to share the recipe with you.
Herbed Tomato Garlic Dip
In the bowl of the food processor, fitted with the ’S-blade’, combine:
1 dry-pint of grape tomatoes (whole, peel on)
2 cubes frozen garlic
1 cube frozen basil
1 cube frozen parsley
salt to taste
black pepper to taste
1-2 capfuls lemon juice
drizzle olive oil
Turn the food processor on to high and process till the mixture is smooth. Taste and adjust seasonings as necessary. Transfer to a container, store in the fridge, and serve over any food you like!
Happy cooking (if you can call this cooking), b’tay’avon and enjoy!