Zestytomatodip Recipes

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ZESTY TOMATO DIPPING SAUCE



Zesty Tomato Dipping Sauce image

This four-ingredient condiment transforms a can of tomato sauce into a zippy, complex dipping sauce with a little help from minced garlic and lemon juice. Serve it with something rich and creamy, like a platter of Spinach-and-Feta Patties or these crispy Salmon-and-Mashed-Potato Croquettes.

Provided by Greg Lofts

Categories     Appetizers

Time 10m

Yield Makes about 1 cup

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic (1 clove)
1 can (8 ounces) tomato sauce
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper

Steps:

  • Heat oil in a small saucepan or skillet over medium. When it shimmers, add garlic and cook until fragrant and just beginning to turn golden, about 2 minutes.
  • Add tomato sauce and 2 tablespoons water; simmer for 1 minute. Remove from heat, stir in lemon juice, and season to taste. Transfer to a bowl and serve warm. This sauce can also be made and refrigerated in an airtight container up to five days ahead. When ready to serve, gently reheat until warm.

SPICY TOMATO DIP



Spicy Tomato Dip image

Make and share this Spicy Tomato Dip recipe from Food.com.

Provided by Ula Kapala

Categories     Onions

Time 10m

Yield 1 small bowl, 4-8 serving(s)

Number Of Ingredients 6

2 big tomatoes, peeled
2 onions
100 ml broth
125 ml tomato paste
1/3 teaspoon salt
1/3 teaspoon cayenne pepper

Steps:

  • Grate or mix in a blender all the ingredients.
  • Pour to small bowl.
  • Store in refrigerator for half an hour, until the mixture is cool.
  • Serve with nachos, crackers, etc.

Nutrition Facts : Calories 62.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 608.8, Carbohydrate 14.2, Fiber 3, Sugar 8, Protein 2.6

SUNNY'S SPICY TOMATO DIP



Sunny's Spicy Tomato Dip image

Provided by Sunny Anderson

Categories     appetizer

Time 2h25m

Yield 1 1/4 cups

Number Of Ingredients 10

2 tablespoons olive oil
2 pints cherry tomatoes
2 tablespoons capers
1/4 cup chopped onions
1/2 teaspoon red chile flakes
Kosher salt and coarsely ground black pepper
Kosher salt and coarsely ground black pepper
1 teaspoon tomato paste
2 to 3 fresh basil leaves
1 clove garlic, sliced in half lengthwise

Steps:

  • Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
  • Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.

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