Oven Roasted Tomato Dip-Sauce-Spread-Stuff...

I don't know what you should call it, but do yourself a favor and grab some Roma tomatoes - you're going to want to make this delectable dip-sauce-spread-stuff right away.

Did I mention how versatile this stuff is? Use it as a great dip for fresh veggies or pita chips, use it as a sauce on chicken or pasta**, use it as a flavorful mayo substitute on cold cut sandwiches, or use it as a delicious accompaniment to your favorite cooked eggs. Let me know how you decide to enjoy this yummy concoction.

As usual, it's really easy to make - let me show you how. Here we go...

First we roast Roma tomatoes and whole cloves of garlic in a hot oven. Cool to room temperature and proceed to the next step.

When tomatoes and garlic are cool, peel the papery skin off the garlic cloves. Put peeled garlic, tomatoes, cream cheese, sour cream, salt, and pepper into food processor bowl fitted with a metal cutting blade. Process until mix is smooth. Serve at room temperature. May be made up to 2 days ahead. Refrigerate leftovers.

Oven Roasted Tomato Dip-Sauce-Spread-Stuff

makes about 2 cups

Printable Recipe

Ingredients

• 6 Roma Tomatoes, quartered

• 2 clove garlic, whole and unpeeled

• 2-3 tablespoons olive oil

• 6 ounces cream cheese, softened

• 1/4 cup sour cream

• 1 1/4 teaspoons Kosher salt

• 1 1/2 teaspoons ground black pepper

• Garnish with chopped chives, scallions, or parsley

Directions

1. Preheat oven to 450F.

2. Place tomatoes and whole, skin-on garlic cloves on a baking sheet.

3. Sprinkle with olive oil and toss to coat.

4. Roast in a preheated oven for 25-30 minutes.

5. Remove from oven and cool completely.

6. Remove paper skin from garlic cloves.

7. Place tomatoes, peeled garlic, cream cheese, sour cream, and s&p into the work bowl of a food processor fitted with metal chopping blade.

8. Process until smooth.

9. Garnish and serve at room temperature.

Notes

• Can be made up to 2 days in advance. Refrigerate leftovers.

• To use as a sauce for pasta, thin it slightly with a bit of milk or cream. Use it sparingly - it's very intensely flavored.

Killer Marinated Tomatoes

Oh me, oh my!  I brought these babies to a gathering of church ladies and they were a huge hit.  Really, reeeeeeally delicious.  I'm having a hard time finding the words to properly describe how yummy they are so you’ll just have to make them to find out for yourself. TIP: using the right knife (like this one or this one) will make the job of cutting the tomatoes so much easier (and bonus, it’s the best knife for cutting other things like bread, fresh mozzarella, and chopping chocolate!).

Items used to make this recipe:

(affiliate links)

• seasoned salt https://amzn.to/3f5WfHm

• small serrated knife https://amzn.to/3T29nxR

• large serrated knife https://amzn.to/3sV0V8J

• cutting board https://amzn.to/3UllqY1

• cutting board oil and cream care kit https://amzn.to/3Dwt76Q

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Killer Marinated Tomatoes

Printable Recipe

Ingredients

• 6 large tomatoes, cut into wedges (or equal amount of halved cherry, grape, or pear tomatoes)

• 3 tablespoons fresh parsley, chopped

• 2 tablespoons fresh basil, chopped

• 1 tablespoon sugar

• 1 1/2 teaspoon garlic salt

• 1 1/2 teaspoon seasoned salt

• 1/2 teaspoon ground black pepper

• 3/4 teaspoon dried thyme

• 3/4 cup canola oil

• 1/2 cup red wine vinegar

• 3 scallions, sliced

Directions

1. Whisk everything but the tomato wedges together in a bowl.

2. Add the tomatoes and stir to coat.

3. Marinate at room temperature for at least 2 hours; stirring every now and then. Enjoy!

4. Store leftovers in the fridge, but allow them to warm to room temperature before serving.

Notes

1. The marinade leftover in the bottom of the bowl is too yummy to throw away - sop it up with big chunks of yummy bread, or use it to make rice or quinoa.  

2. OR make a simple quinoa salad by dicing the tomatoes and mixing the entire recipe with about 3 cups of quinoa that's been cooked in flavorful homemade chicken stock.

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