Known for her gourmet cooking, it was fantastic having Suri Spector on our Sugar Detox Challenge chat. Whenever she posted a recipe it was always a winner.
This tomato dip was her contribution when one member wanted a ketchup substitute. Although she didn't profess it to be ketchup, it's become a new Shabbos table staple for a lot of us on the chat. Thanks Suri!
Here's how Suri does it:
Ingredients:
12 vine ripe (or other variety) tomatoes, sliced
10 fresh garlic cloves, depending on your how garlicky you like it
fresh basil or frozen basil cubes
salt or salt substitute (my addition) to taste
splash of balsamic vinegar
optional: drizzle of maple syrup
Instructions:
1. Preheat oven to 375.
2. Line baking pan with parchment paper and roast tomatoes and garlic cloves until the edges of the tomatoes are brown but they are not completely dried out.
3. When it has cooled, put ingredients in the food processor with some fresh or cubes of basil, a little salt substitute or salt, and a drop of balsamic vinegar. If using maple syrup, a tiny bit of it can cut the acidity of the tomatoes.
Keeps in the fridge for a good two weeks.
Kitchen hack! No fresh ripe tomatoes in the house or don't have time to slice? Replace with a large 28 oz can of fire roasted or plain diced tomatoes. Check out my favorite organic 'BPA free lined' brand below.
Want more delicious recipes and techniques to reach your health and weight loss goals?
Contact me at rivkahealthyliving@gmail.com or 973-803-8698.
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