Tomato Dip
Posted: | Categories: Recipes | Tags:summer
Tomato Dip
Melissa Ben-Ishay
This is a dip, it could also be a sauce. I love grating juicy summer tomatoes and spooning it on garlicky bread, and wanted to create a cold sauce using that method. Once I did it, it was honestly better enjoyed with chips like a salsa. Either way you enjoy it, it gives antipasto vibes, with the olives and artichoke hearts. Yum.
Ingredients
9 small tomatoes (Roma, Campari, or similar)
1/2 cup pitted Castelvetrano olives
1 cup artichoke hearts in oil
Juice of ½ lemon
½ teaspoon salt
Black pepper
1 garlic clove, grated
Directions
- Grate the tomatoes into a bowl using the wide holes of a box grater.
- Finely chop the olives and artichoke hearts and add them to the bowl. (I only add the parts that chop easily.)
- Stir in the lemon juice, salt, pepper, and grated garlic. Taste and adjust as needed. Eat as a dip or stir in cooked pasta for a pasta salad.
