Level: Easy
- Yield: 1 1/4 cups
- Nutritional Information Per Serving (Serving Size: 1 of 2.5 servings): Calories 163, Total Fat 12 g, Saturated Fat 2 g, Carbohydrates 15 g, Dietary Fiber 5 g, Sugar 8 g, Protein 3 g, Cholesterol 0 mg, Sodium 744 mg
- Total Time: 2 hr 25 min (including chilling)
- Active Time: 15 min
Ingredients
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- 2 tablespoons capers
- 1/4 cup chopped onions
- 1/2 teaspoon red chili flakes
- Kosher salt and freshly cracked black pepper
- 1 teaspoon tomato paste
- 2 to 3 fresh basil leaves
- 1 clove garlic, halved lengthwise
Directions
1. In a medium saucepan or skillet, warm the olive oil over medium-high heat. When the oil shimmers, add the cherry tomatoes and capers, stirring occasionally until the tomato skins brown and blister. Once the skins begin to crack, add the onions and red chili flakes. Season with a pinch of kosher salt and freshly cracked black pepper. Cook gently, stirring occasionally, until the onions soften and the tomatoes release their juices, mashing the tomatoes slightly as you stir. Stir in the tomato paste, basil leaves, and garlic halves. Mix well and cook about 5 minutes until the tomato paste is fully incorporated. Reduce the heat and simmer until the garlic softens, about 10 minutes.
2. Remove and discard the basil leaves. Transfer the mixture to a blender or use an immersion blender and puree until smooth. Chill in the refrigerator before serving.
This vibrant dip is excellent with kabobs, fresh vegetable sticks, breadsticks, or any dish that could use a zesty tomato kick.
Blending Safety Tip
When blending hot mixtures, let the dip cool for about five minutes first. Fill the blender no more than halfway, secure the lid leaving one corner slightly open, cover with a kitchen towel to prevent splatters, and blend in short pulses until smooth.
