I had to check the website about a dozen times, but I can’t believe I never posted my favorite dip. Maybe I didn’t post it because there’s really no official recipe, and it’s not really a dip. Maybe I didn’t post it because it’s so simple. All of that is ridiculous. This is one of my favorite dishes, and is one of the recipes that got me to actually like tomatoes. There’s a combination of flavors: sweet, salty, slightly bitter. A combination of textures: smooth, crunchy. Add a little basil and use heirloom tomatoes at the height of the tomato season, and you’ll probably have a foodgasm while eating.
When tomatoes aren’t in season, I use cherry tomatoes since they have a little more flavor.
There’s no official recipe, but here is one anyway. Amounts vary on how much you have on hand, how much you want to make, etc. You can make this Vegan by skipping the cheese. If you want to make it Carnivore, add bacon. Whatever. This works great for a party, but I eat this a lot on its own for lunch or dinner. Beautiful with a glass of wine.
- Olive Oil
- Kosher Salt
- Parmesan Cheese (optional)
- Basil (optional)
- Dice tomatoes. Sprinkle with kosher salt and stir. Set aside to bring out juices.
- Crush garlic and finely dice. Add to tomatoes.
- Pour in olive oil until things look a little juicy.
- Toast sliced bread. You can use a toaster, or cook in a 425 oven for 5-6 minutes, or broil for a minute or so.
- Spoon tomatoes over bread and sprinkle with fresh Parmesan and basil.
You can also serve goat cheese with pesto spooned over it and topped with a sundries tomato. The colors are amazing!