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Posts Tagged ‘tomatoes’

  1. Tomato Bruschetta–My Favorite Dip

    April 9, 2014 by admin

    Brilliant. Simple. Delicious. Bruschetta.

    Brilliant. Simple. Delicious. Bruschetta.

    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.

    Tomato Bruschetta--My Favorite Dip
    Recipe type: appetizer, vegetarian
     
    A simple treat to spoon over grilled bread.
    Ingredients
    • Tomatoes
    • Garlic
    • Olive Oil
    • Kosher Salt
    • Parmesan Cheese (optional)
    • Basil (optional)
    Instructions
    1. Dice tomatoes. Sprinkle with kosher salt and stir. Set aside to bring out juices.
    2. Crush garlic and finely dice. Add to tomatoes.
    3. Pour in olive oil until things look a little juicy.
    4. 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.
    5. Spoon tomatoes over bread and sprinkle with fresh Parmesan and basil.

    THE PROCESS

    Ingredients: tomatoes, garlic, bread, olive oil, salt.

    Ingredients: tomatoes, garlic, bread, olive oil, salt.

     

    Dice the tomatoes.

    Dice the tomatoes.

     

    Sprinkle with Kosher salt and set aside. This will bring out flavor and the juice.

    Sprinkle with Kosher salt and set aside. This will bring out flavor and the juice.

    Add finely chopped garlic. Start with one clove. Add more if you want more kick.

    Add finely chopped garlic. Start with one clove. Add more if you want more kick.

     

    Add enough olive oil until things start looking juicy.

    Add enough olive oil until things start looking juicy.

     

    Spoon onto toasted bread. Sprinkle with cheese. Kick back. Enjoy.

    Spoon onto toasted bread. Sprinkle with cheese. Kick back. Enjoy.

     

    You can also serve goat cheese with pesto spooned over it and topped with a sundries tomato. The colors are amazing!

     


  2. Dip #10–Roasted Salsa

    September 9, 2011 by admin

    I should’ve posted this earlier, but it still works now. Great for the end of summer vegetables. This recipe comes from “Everyday Food”.

     

     The Recipe

     

    2 large tomatoes (1 1/2 pounds)

    1 medium white onion, halved

    3 jalepenos

    3 garlic cloves

    3 tablespoons fresh lime juice

    1/4 cup chopped cilantro

     

    The Process

     

    1. Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and unpeeled garlic cloves, in a single layer on a rimmed baking sheet.

    2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes. Garlic can be removed if it’s browning too quickly.

     

     

     

    3. D1scard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with coarse salt and pepper, and pulse to combine.

     

     

    4. Transfer salsa to a bowl and stir in the chopped cilantro. Refrigerate up to 3 days, or freeze up to 3 months.
    Kealoha and I are pansies when it comes to spicy salsa. I chop the onions first so that they’ll be really small, then add in the rest. I also think you should hold off on using all the jalepeno. I added all and then had to cook another batch because it was way too spicy. You can take out the seeds first, or just go down to one jalepeno and add more if you need it.

     

    The Verdict

     

     

    I served this at my Dip Party. While it wasn’t a stunner in the sense that everyone ooh’ed and ahh’ed over it (like they did over the Buffalo Wing Chicken Dip), they kept coming back to it.

    The salsa has this wonderful smokey flavor that sets it apart from any other salsa you’ve had. It’s really what sets it apart. It will need some cooling time, because hot salsa is more like a soup.

    It’s a great salsa. Full stop. Still, I give it 3 out of 5 pretzels because a salsa is still a salsa, even if it’s a smoky salsa.

    The lowdown: fun, quick, pretty easy to do. Makes a ton. And the food processor does most of the chopping for you.

     

    The Dunkables

     

    Tortilla chips

    Fried plantains

    Use as a topping on black bean cakes or tamales

     

     

    *Anyone reading this blog? If you are and enjoy it, please let me know! If you’ve tried any of the dips I’ve posted, let me know that too. And…if you have a dip you’d like to see posted, send it to me at tanya@tanyaeby.com. I’d love to give your dip a pretzel rating.