You know how to make all the other versions of tomato dip; now make the basic essential Shabbos tomato dip that you always buy.
Tomato dip has been on Shabbos tables for as long as anyone can remember, and for good reason: it’s simple, fresh, and pairs perfectly with challah. There are so many recipes here on Between Carpools for roasted tomato dip, crushed tomato dip, tomato jam, and mock matbucha, but the classic tomato dip is still the one people are looking for.
I make mine with cherry tomatoes because I find they give a sweeter flavor, though a mix of regular and cherry tomatoes works just as well.
Add them to a food processor along with the garlic, vinegar, sugar, and spices.
Blend them until the tomatoes are broken down.
If you’ve ever wondered why the store-bought version is so bright orange, it’s all about the oil. The more oil they add, the more orange it gets. I start with just 1/4 cup, since any more feels so unhealthy, and the flavor is still rich and tomatoey. On a low setting, gradually add oil in a slow stream.
You can always add a splash more oil if you like it creamier. Once all the oil is in, blend on high speed for 3-4 minutes.
Keep the Tomato Dip in a container until ready to serve. It will last for 1 week in the fridge. (It’s best when made fresh or within a couple days of enjoying, but will often last from one Shabbos to the next if you’ve made it on Friday).
Basic Tomato Dip
Ingredients
- 2 cups cherry tomatoes
- 2 cloves garlic
- 1 tsp vinegar
- 1 tsp sugar
- 1- 1 ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- ½ tsp garlic powder
- ¼ cup oil
Instructions
- In a food processor blend cherry tomatoes with vinegar, sugar, and spices until tomatoes are broken down.
- On a low setting, gradually add oil in a slow stream.
- Blend on high speed for 3-4 minutes. Taste and adjust seasoning if needed.
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