Friday, May 21, 2010
ROSEMARY TOMATO BREAD DIP
5-7 Roma tomatoes boiled to remove skins (Use more than 5 if small)
Grate 2 large cloves of garlic and about half an onion (¼ C. coarsely grated sweet onion is good)
Put ½ C. olive oil in a saucepan with the garlic and onion. Fry until it begins to brown stirring constantly. Chop the tomatoes into quite small pieces add to the garlic mixture with ½ tsp. salt, ¼ tsp. black pepper and 1 T. finely chopped fresh rosemary. (I have never tried dry but you would use less and might want to crush it up a bit) Add a little crushed red pepper if you like heat. Cook and stir until it is a nice thick consistency, about 10 minutes. Serve in small dipping bowls with dinner or as an appetizer in a basket with crusty French bread. It can also be served as a sauce with your choice of meat or as a dip for shrimp. I love this stuff. I can eat it out of the bowl with a spoon and be very happy!