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i always have problems with making a good delicious tomato dip which my family will love. who can give me some special super recipe for tomato dip for this shabbos
1 onion diced ina pan on medium flame saute 6 cloves of garlic diced
4 boxes grape tomatoes cut in half or six beef tomatoes diced
add in once everything is cooking 1 cup brown suger salt and pepper to taste cook for long time till most but not all of the liquid is cooked away and veggies should be soft.I keep mine simple with 4 ingredients
1. Tomato
2.fresh Garlic
3.Salt
4.OilI do one clove of garlic per tomato (plum tomato)
Oil add until it looks right about half a cup for 3 tomato
Salt to taste
Blend it all with a hand blenderThe secret ingredient is and will always be CHILI POWDER
WARNING
Do not use sammy6’s recipe. I just tried it, and now my entire house smells like a bucharian gym. It is the most horrific smelling and tasting dish I have ever had.Participant
I keep mine simple with 4 ingredients
1. Tomato
2.fresh Garlic
3.Salt
4.Oil
5. Secret ingredient (cumin and the tears of children)I do one clove of garlic per tomato (plum tomato)
Oil add until it looks right about half a cup for 3 tomato
Salt to taste
Blend it all with a hand blenderThis is my great grandmothers personal secret recipe I’m sharing it only because I think the rest of the oilam deserves to know
tell my son to go to pomegranate and buy tomato dip.
Flyer: “one CUP sugar”??? Is this some Ungarisher recipe promoted by the Diabetes Society? Could you also share your recipe for Gefilte Fish
Sammy’s recipe seems very similar to how we make tomato dip. We also add a nice pinch of black pepper. And usually use grape tomatoes or a combination of grape and plum tomatoes. When grape tomatoes are in season they add a subtle natural sweetness. (The problem with grape tomatoes is that they have more pesticides, and it’s usually more expensive.)
The main issue is that the liquid level in tomatoes is too high. To compensate, companies add in garlic, sugar etc.
Cut half a kg of tomatoes into 10-12 pieces. Leave it in a sieve for 90 mins (put a plate underneath to see how much drips out).
Place in a container, add:
1 tablespoon of tomato puree
1 tablespoon oil
1 teaspoon lemon juice
1/2 teaspoon salt (different for everyone so adjust accordingly)
1/4 teaspoon black pepper
A shake or 2 of chilli powder (according to your taste)
Blend LIGHTLY, if you bend too much it turns to liquid.The real way to do it, as @papasmurf said earlier is to take exactly 1 PLUM tomato (Must be Plum or else youknowwhats) no more than 1 because otherwise the amounts wont add up. Oh yeah and you also should try to get the plumpest one available at wherever you shop in order enhance your dip with the natural enzymes found in plump fully ripe PLUM toma
Next wash the Plum tomato well with a little bit of dish soap and water (Those suckers can have a lot of little buggers)
Next above a large glass bowl beat the tomato to a pulp using your bare hands, this way you’ll make sure to fully mash it up properly. Then put the battered mess in the bowl.
Once done with that youre going to want to spice it up a bit. Take 2 teaspoons of black pepper, 1/8 a cup of sugar (this is important because it counteracts the citric acid of the tomato) then add 1 teaspoon garlic powder
Now the most important part, my secret ingredient CHILI POWDER, if you skip this you will be missing out on ganeden in a bowl and you dont want to miss that. Mamish mun couldn’t taste this good.
Finally with a slotted spoon mix, mash, and beat the concoction in front of you into a delicious treat of wholesome goodness for you and the mishpacha to enjoy at the shabbos table, I guarantee all of your guests will be raving for the recipe, feel free to send it out now that the secrets are finally released to the public.
Btw this doesn’t necessarily need to be eaten on shabbos, I commonly plop down on the fouton munching on tamtams and tasty tomato tapestry.
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