Fresh summertime tomatoes are a special treat, and this simple tomato dip is a delicious way to showcase them. This is an old family recipe my mother used to make when I was a child. Ripe, juicy tomatoes are diced and seasoned with roasted garlic, good olive oil, fresh basil, salt, and pepper. Because tomatoes are the star of this dish, be sure to use the freshest, ripest tomatoes you can find. Their flavor makes this dip shine.
I prepared this appetizer as part of a Farm to Table dinner I hosted using local, seasonal produce. The goal was a relaxed, fuss-free menu that highlighted fresh ingredients. For the dinner I served this Tomato Dip as an appetizer, followed by Pan Bagnat for the main course and a peach pie for dessert. Simple decorations—sunflowers in a mason jar vase, mason jars as drinking glasses with place cards tied on with twine, and striped paper straws—helped create a rustic, homey feel that suited the theme.
For this meal I used large crusty loaves of bread and lots of ripe tomatoes. The bread is perfect for tearing and dipping into the tomato mixture—just like we did when I was growing up. I often add roasted garlic to the recipe for a mellow, savory depth; it’s optional but recommended if you enjoy a gentle garlic flavor. If you roast garlic for other dishes, stir a few cloves into the olive oil and mix them into the tomatoes for extra richness.
Tomato Dip — Farm to Table Starter
Ingredients
- 2 cups diced ripe tomatoes
- 3–4 cloves roasted garlic (optional)
- ¼ cup finely diced onion (red or white)
- 1 tablespoon good olive oil
- Salt, to taste
- Freshly ground pepper, to taste
- 1 tablespoon fresh basil, chopped
- Fresh Italian or French bread for serving
Instructions
- Place the roasted garlic cloves in a small bowl. Pour the olive oil over them and use a fork to mash the garlic into the oil, creating a fragrant, slightly chunky paste. If you’re skipping roasted garlic, simply combine the olive oil with a pinch of salt and pepper.
- In a mixing bowl, combine the diced tomatoes, finely diced onion, and chopped basil. Add the garlic-and-oil mixture and stir gently to combine.
- Season with salt and freshly ground pepper to taste. Adjust olive oil or basil if desired. The dip will taste brighter after chilling.
- Refrigerate the dip for at least an hour before serving. Chilling helps the flavors meld and the tomatoes release some of their juices, creating a delicious, slightly saucy consistency.
- Serve chilled or at cool room temperature with torn pieces of fresh bread for scooping. This dip is excellent with crusty bread, crostini, or even sturdy crackers.
Shout out to Erin Bassett for contributing as the hand model for this series of photos.
This post was created in collaboration with a local organic delivery service; all opinions are my own.