Basic Tomato Dip
What I love about these recipes is that I can make one batch of tomato dip and end up with three variations (the basic dip recipe is delicious as is too!). This way, I’ve got three different dips, one for each Shabbos seudah, and only a one-time mess!
YIELDS ABOUT 3 CUPS (DOUBLE THE AMOUNTS TO HAVE ENOUGH FOR ALL 3 DIPS)
- 4 very large, vine-ripened tomatoes
- 2 cubes frozen garlic
- 2 tsp salt, or to taste
- black pepper, to taste
- scant 1⁄4 tsp crushed red pepper flakes
- 6 Tbsp oil Place all ingredients except for oil into a food processor fitted with the S blade and process until finely blended. Slowly pour in oil while continuing to process until slightly thickened. Adjust seasoning to taste.
(Originally featured in Family Table, Issue 698)
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