I love having interesting dips to serve with the Shabbos challah, but I always feel a little silly spending as much time on a dip as I do on a “real” dish.
That’s why I love this quick tomato dip — it takes just a few minutes, especially if you use my no-fail method for skinning tomatoes.
Two notes on the ingredient list:
1. Because this dip showcases your tomatoes, you want to get the richest, reddest, rubiest (is that a word?) tomatoes possible. If you have pale tomatoes, you will end up with a pink tomato dip. Trust me, I know.
(In my defense, these tomatoes were the best of the bin at my makolet on the Friday between Simchat Torah and Shabbos Bereishit. There was definitely no fresh delivery that day. So I manned up and made the pink dip.)
2. You may want to reduce the amount of garlic. Although I love garlic, four whole cloves seemed a bit too much for this little dip. (My husband thought it was perfect, though, and he tends to like less garlic than I do. Go figure.)
What’s going on your challah this week?
(Tweaked from Enlightened Kosher Cooking)
- 3 tomatoes, skinned and quartered
- 4 cloves garlic, minced (I mince before placing in processor to ensure small pieces)
- 1 Tbsp light mayonnaise
- 1 Tbsp olive oil
- 2-3 Tbsp fresh chopped parsley (or about 1 Tbsp dried, in a pinch)
- salt and pepper, to taste
1. Skin tomatoes like this.
2. Combine all ingredients in food processor and pulse until nicely combined. Be careful not to over-process so you don’t end up with liquid.