Fresh Tomato Dip
by Editorial Staff
Summary
| Prep Time | 3 mins |
| Cook Time | 5 mins |
| Total Time | 18 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 5 small vine tomato (s)
- 1 small clove garlic
- salt and pepper
- 1 pinch (s) sugar, possibly
- 1 teaspoon olive oil, good
- 1 stalk / e coriander greens, chopped, possibly
Print Recipe
Pin Recipe Instructions
- Score the tomatoes crosswise and blanch them in boiling water for about 5 minutes until they are soft. Take the tomatoes out of the water, rinse with cold water, peel off the skin and - as soon as they have cooled down enough - crush them neatly in a bowl with your hand until the pieces are very small but not pureed.
- Add the garlic (granules are optional), pepper and salt. Season to taste and - if the tomatoes are not very ripe or just a little tasteless, add a pinch of sugar.
- The dip is eaten very cold. So put it in the freezer for a moment or let it cool down in the fridge for a long time. When the dip is cold, stir with olive oil and optionally with coriander and serve.
- If it is prepared and left for several days, the dip will be thicker, so that e.g., the garlic comes through stronger and the dip is no longer so refreshing.
- The amount makes a small amount of dip for 1 person, if nothing else is served (about 1/3 of a bag of nachos enough).
- Very refreshing with tacos, (cheese! -) nachos or baguettes. This simple dip is next to sour cream and guacamole.
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