Tomato Dip Recipes

Emee

Fri, Jul 11 2008, 9:47 am

2 tomatoes
2 cloves of garlic
salt pepper oregano and olive oil.
put everything in the blender. I just made it for shabbos and it is delicious!

Cdlf ↓

Mon, Jul 14 2008, 8:25 am

5 tomatoes
5 cloves garlic
2 tbs. oil
salt
papper
cumin
1 hot pepper or cayane pepper-optional
chop, not blend, in food processor!

BeershevaBubby ↓

Mon, Jul 14 2008, 9:51 am

Pico De Gallo

3 medium tomatoes (firm to the touch)
1 medium sweet yellow onion
1 green onion with the stalk (optional)
3 jalapenos or serrano peppers (depends on the spiciness of the pepper) to taste
1/2 cilantro bush (equal to about half cup or more chopped)
1 pinch of salt (you can add a pinch per tomato if you'd like)

Dice the tomatoes and onions into little cubes, the cilantro and jalapenos should be finely chopped. Once you've done this, toss all the ingredients together evenly.

Optional: You can add a bit of fresh lemon or lime juice if you're going to serve the pico de gallo on fajita tacos or with seafood.

↑ Cdlf

Mon, Jul 14 2008, 12:15 pm

I make a very similar Pio De Gallo but its more of a salsa than a tomato dip. I know some pple serve salsa with Challah as well.

yummydd

Mon, Jul 14 2008, 1:57 pm

Tomatoes
Garlic
Oil
Salt
White pepper
Little bit of mayonaisse (Makes it a orange colour)

Blend untill smooth and enjoy

YUMMY!

ihyphenated ↓

Thu, Jul 17 2008, 11:54 pm

I put
tomatoes (quality of the tomatoes makes a big difference here- better tomatoes=more flavor!!)
salt pepper a garlic clove
balsamic vinegar
olive oil
hot pepper flakes
blend!

MrsLeo

Fri, Jul 18 2008, 1:58 am

My mother in law puts regular red peppers in her tomato dip with tomatoes, garlic, olive oil, salt and pepper.

abismommy

Fri, Jul 18 2008, 10:10 am

1 jalapeno perrep
3 big tomatoes
1/4 c oil (I use less)
3 cloves garlic
salt and pepper

use a hand blender and process until no chunks are left.

Fabulous ↓

Mon, Jul 21 2008, 3:24 pm

I make a recipe that my family swears is better than any store bought brand.

2 large italian (egg shaped) tomatoes: If steak tomatoes, medium size
4 cloves of garlic
canola oi
salt
onion powder
black pepper

Cut the tomatoes in four and slice the garlic a little. Add all other ingredients. The secret is to blend it for a long time, about fifteen minutes so that it gets that creamy orange color and it does not seperate into oil and other.

Note: do not make too much in advance, as it goes bad after a few days. Friday morning for that night and next day is best.

↑ BeershevaBubby

Mon, Jul 21 2008, 3:26 pm

BTW, if you're looking for something much chunkier and a bit more salad-like, try this recipe:

Cherry tomatoes, halved or quartered
Pitted, sliced green or black olives, drained
Onion, diced
Pine nuts
Lemon juice
minced garlic
olive oil
black pepper

Toss together, chill and serve.

chabadshb

Fri, Oct 24 2008, 11:29 am

Emee wrote:

2 tomatoes
2 cloves of garlic
salt pepper oregano and olive oil.
put everything in the blender. I just made it for shabbos and it is delicious!

I try and its very good! thanks Smile

ValleyMom

Tue, Oct 28 2008, 1:42 am

WoW!! You guys have some awesome recipes.

I was thinking in terms of:

1: Go to store
2: Purchase jar of tomato dip
3: open jar and place in nice bowl
4: Enjoy!

Well, now I am feeling rather inadequate all of a sudden...

elf123 ↓

Thu, Nov 13 2008, 11:28 am

Okay, here's a question for all of you tomato-dip-makers: I've been making tomato dip, but it NEVER gets finished, not even close...now I know I can obviously make less, but I was making it for company, and I guess I overestimated (really didn't make a lot, but they were small eaters.) In my mind, I would never keep/serve it after a few days...but in the cookbook "Dining In" there's a recipe for tomato dip which says it stays good for TWO WEEKS! How can this be? Are they crazy or can it really be possible? I wouldn't even think it would be good for ONE week, let alone two..although if it is, I would be happy to re-use it. Anyone?

↑ Fabulous ↓

Thu, Nov 13 2008, 11:29 am

chabadshb wrote:

Emee wrote:

2 tomatoes
2 cloves of garlic
salt pepper oregano and olive oil.
put everything in the blender. I just made it for shabbos and it is delicious!

I try and its very good! thanks Smile

that's my exact recipe except more garlic and no oregano. I got this recipe from a cousin and I constantly pass it on. It is no fail, everyone loves it.

boruchhashem ↓

Thu, Nov 13 2008, 11:29 am

As long as there is dip in my fridge, my dd will eat it. Only problem is, I made it last night, and already most of it is gone. Gonna have to make much more today or tomorrow. LOL

↑ elf123

Thu, Nov 13 2008, 11:31 am

Wanna send her over here for some of mine? Very Happy

But seriously, about the freshness issue...anyone?

Carefulmom

Thu, Nov 13 2008, 11:33 am

My DIL gave it to my daughter who's son makes it (So I call it my Einkel's Tomato dip) LOL

Very simple

2 or 3 Tomatoes

1 or 2 cloves garlic (If you like it spicy one per tomato)

1 Tbls. Oil

Salt

Drop Pepper

Blend for a long time. My einekel says the longer the better. I use a food processor.

If I have left over I use the rest the following week. ( I make enough for 3 families)

↑ boruchhashem

Thu, Nov 13 2008, 11:34 am

Maybe its just me, but I get rid of it if there is any leftover, before I make fresh ones, usually by wednesday or thursday. I wouldnt serve it a second shabbos.