Looking to add something delicious to the Shabbos table without more work? Hello, tomatoes.
If you’re looking to add another dip to your Shabbos repertoire, but aren’t really looking for more work, this one might be your answer.
One week, after shopping miscommunications and poor menu planning, I was left with a whole lot of grape tomatoes at the end of the week. I needed to do something more than toss a few in a salad to avoid wasting them. And this dip was the result of that improvisation.
Roasted Tomato Dip
Author: Esti Waldman
Recipe type: Easy Recipe
Ingredients
- 2 pints grape tomatoes
- 15-25 cloves garlic, to your taste
- ¼ cup extra virgin olive oil
- 1 tablespoon Kosher salt
- Black pepper, to taste
- 1-2 jalapeno peppers, halved, optional
Instructions
- Preheat oven to 400F.
- Toss tomatoes and garlic cloves with olive oil, kosher salt and pepper. If you prefer your dips spicy, add a jalapeño or two to the roasting pan.
- Roast until there’s a bit of char - about 30 minutes. Let cool and blend. Adjust salt and pepper to taste.
If your food processor is already out (and if you buy your garlic cloves already peeled like I do), this dip will add approximately 2-3 minutes to your Shabbos prep routine. I call that a win!
Thank you for a dip that doesnt include mayo. I call that a win!
How many servings does this dip make?
This is an awesome dip that just happens to be healthy too. Can’t say that about most dips. The roasted flavor adds so much to a tomato dip. And as a bonus, it has no mayo.
(My kids over blended one week’s batch, and they thouggt it tasted like ketchup!)