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!


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