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Forum
-> Recipe Collection
-> Salads & Dips
lotte
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 Sun, Feb 04 2007, 2:34 pm
At Ashkenazi style-how could I forget :lots of soft tomatoes & lots of fresh garlic!
BTW-if you add oil it turns the dip to an ugly color and it will lose all of its redness!  
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ltlesmartmom
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Sun, Feb 04 2007, 2:37 pm
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teneleven looks like this tomato dip is one topic we dont agree on oil is good iin the dip maybe it takes away from redness but still good in it.
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batya_d
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Wed, Feb 21 2007, 11:31 pm
Ok, I'm making tomato dip! (tomato, garlic, salt, pepper, paprika, olive oil)
How long will it keep in the fridge? I'm using tomatoes that are soft already.
My other dips (parsley/garlic and olive) keep for weeks and weeks in the fridge.
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amother
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Thu, Feb 22 2007, 3:42 am
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another really good way to make this dip is to roast the tomatoes in the oven for a while before you put them through the food processor. cut the tomatoes in half and put in a baking pan, and also put a few garlic clives in too. drizzle them with olive oil and put salt and pepper, and roast on high for a little while, probably around 4 min until they look nice and roasted. then you can put everything in the food processor.....the tomatoes, garlic, spices, herbs , whatever you want.
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lotte
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Thu, Feb 22 2007, 8:41 am
| ltlesmartmom wrote: | | teneleven looks like this tomato dip is one topic we dont agree on oil is good iin the dip maybe it takes away from redness but still good in it. |
We don't have to agree on everything-do we?
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lotte
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Thu, Feb 22 2007, 8:43 am
| batya_d wrote: | Ok, I'm making tomato dip! (tomato, garlic, salt, pepper, paprika, olive oil)
How long will it keep in the fridge? I'm using tomatoes that are soft already.
My other dips (parsley/garlic and olive) keep for weeks and weeks in the fridge. |
Tomato dip can stay refrigerated for about 7 days .If I have left overs I make my dh Shakshuka.Heaven!mmmmmmmmm
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