Big fan of this! Made it today and served on toasted baquette slices, so more or less bruschetta style. I think it's fabulous that way, but also served as a dip with tortilla chips. You really could use this versatile condiment next to a zillion things. Made it just as written and was able to let it sit for quite a few hours as suggested. I'll make this often. Thanks Cookgirl.
Very good. Bruschetta style. I didn't set aside :l Eaten with rice crackers for a snack. I used half red onions and half sweet onions, course sea salt, fresh tomatoes which I ripened on top of the fridge in the dead of winter (they turn red that way), an unrefined extra virgin olive oil, cayenne pepper to taste plus the rest. I'd like to make this for DH as a condiment. Made for NA*ME Tag! Come play!!
Lovely, this is a salsa more than a dip, goes well with all middle eastern foods, as a condiment, I think.
OMG delicious! made to serve w/grilled lamb filets, grilled squash &tabbouleh. awesome condiment -so much taste! real keeper recipe - will be trying to keep a pint jar or this in the fridge all summer! Thanks for posting!
We had a very wonderful dinner with your Tomato dip, Yogurt sauce (Fresh Yogurt Sauce for Grilled Meat or Fish), fresh bread (Easy Wheat Stalk Bread (Rustic "pain D'epi")) and grilled lamb meat.
Your sauce was really tasty. As I saw it was already night, but I went in the garden to pick up some fresh parsley; It would be a pity to use dry or frozen one. Summan and pomegrante molasse I have always on hand. All together makes an excellent dip.
My family said that this was really delicious and I liked the dip very much.
Thanks a lot for your recipe!
Terrific and flavorful salsa! I used yellow onion and added a little cayenne as well as the jalapenos. I served on melba toast squares but think it would be good with tortilla chips as well. Allowing the dip to sit for a couple of hours before serving really intensifies the flavors. Thanks for sharing the recipe! Made for the Best of 2010 Event (recommended by magpie diner)