Fresh summertime tomatoes are a special treat, and this recipe for a simple tomato dip is the perfect way to serve them. This recipe is an old classic recipe that my mother used to make when I was a kid. Ripe juicy tomatoes are diced up, and seasoned with roasted garlic, olive oil, basil, salt, and pepper. Since tomatoes are the main ingredient here, you definitely need to use fresh, ripe tomatoes, they are the star of this dish.
I made this appetizer as part of a project with Door to Door Organics, a delivery service that brings organic produce, and other grocery items (like meats, dairy, and pantry items), straight to your doorstep. Last week Door to Door Organics sent me two boxes of food to use to host a Farm to Table Dinner Party as party of their #myfarm2table campaign, and I created a fun seasonal menu to serve six.
This Tomato Dip was the appetizer, and then I served Pan Bagnat as an entree and I made Peach Pie for dessert! Those recipes will be coming your way on Tuesday and Wednesday. My goal was to create a fuss free menu that focused on the local seasonal ingredients. To decorate, I bought fresh sunflowers and used a mason jar as a vase. I used more mason jars as glasses for Arnold Palmers. I tied place cards around the rim of the mason jars with butcher’s twine, and added striped paper straws (something I always have on hand). These little details gave the dinner a rustic feel to fit the Farm to Table theme.
Door to Door Organics sent me two big beautiful loafs of bread from Red Hen Bakery, and lots of fresh tomatoes. It reminded me of when my mom would make tomato dip and we would tear apart fresh bread to dunk in the dip. And since I needed to tear out some of the middle of the bread of the Pan Bagnat, it only made sense to serve that leftover bread with a fun dip. I should note that the roasted garlic was an ingredient that I added to my Mom’s recipe. I roasted garlic for the Pan Bagnat, and thought I would add the leftover garlic to this dish. You can add it, or leave it out, but I liked the flavor it added.
If you want to try Door to Door Organics, you can use the code Farm2Kittchen to get 40% off your first box!
15 minPrep Time
1 hrCook Time
1 hr, 15 Total Time
- 2 Cups of diced Tomatoes
- 3-4 cloves of Roasted Garlic
- 1/4 finely diced Onion (you can use red or white)
- 1 tablespoon Olive Oil
- 1 tablespoon Fresh Basil
- Fresh Italian or French Bread
- Place the roasted garlic cloves in a bowl. Pour the olive oil over, and use a fork to crush the garlic mixing it into the olive oil.
- Add the tomatoes, onion, and basil. Add salt and pepper to taste.
- Refrigerate the dip for at least an hour, it will get extra juicy as it sits, and I think the tomato juice is the best part.
- Serve the dip chilled with bread. We would always just tear off pieces of bread and use them to scoop up the dip.
Shout out to Erin Bassett for being my hand model for this series of posts!
This post was sponsored by Door to Door Organics, the opinions expressed are my own.