Easy Tomato Dip
This tomato dip is slow-roasted with garlic, olive oil, and plenty of fresh herbs. It’s simple and savory with a rustic, chunky texture perfect.
Servings: 4 servings
Calories: 176kcal
Ingredients
- 2 pounds tomatoes roma/plum (firm but ripe)
- 5-6 sprigs fresh thyme
- 5-6 sprigs fresh oregano
- 4-5 bay leaves
- 3 sprigs rosemary
- ½ teaspoon salt
- 2-3 dashes black pepper
- 1-2 teaspoons brown sugar
- ¼ cup olive oil
- 2 cloves garlic (minced)
Instructions
- Pre-heat oven to 425F / 220C. Line a baking sheet with parchment paper.
- Clean the tomatoes and cut in half lengthwise, remove the seeds and place the tomatoes cut side up on the baking sheet.
- Remove the leaves from the thyme and oregano and chop, mix them with the salt and pepper. Sprinkle on the cut tomatoes. Top each with a pinch of brown sugar and drizzle with the olive oil. Place the sprigs of rosemary, bay leaves and sliced garlic between the cut tomatoes on the pan.
- Bake in the oven for approximately 15-25 minutes, turn off the oven and let cool for an hour in the oven.
- Remove only the tomatoes and place in a food processor, pulse just until lumpy but not smooth. Taste for salt and pepper. Serve with toasted bread, bread sticks, veggies etc. Enjoy!
Notes
Can I make this dip ahead of time?
Yes, store it in the fridge in an airtight container for up to 5 days.How to store the tomato dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or enjoy it cold.Nutrition
Calories: 176kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 304mg | Potassium: 592mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2003IU | Vitamin C: 34mg | Calcium: 76mg | Iron: 2mg | Phosphorus: 63mg