Chunky Italian Tomato Dip

Total Time
24hrs 10mins
Prep 10 mins
Cook 24 hrs

This recipe was given to me by my Italian FIL. I don’t measure when I make this, I just eyeball it. So if you wish to make any adjustments to the amounts, feel free. Eat it with a crusty or toasted Italian bread. It is yummy! Entered for the Zaar World Tour 2005.

Ingredients Nutrition

  • 4 medium fresh tomatoes, coarsely chopped into 1/2 inch pieces
  • 12 medium onion, chopped fine (I prefer red onions)
  • 1 garlic clove, if roasted, chop fine, if raw, just crush
  • 2 tablespoons good quality balsamic vinegar
  • 14 cup good quality olive oil
  • 1 tablespoon italian seasoning


  1. Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
  2. This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
  3. Enjoy!


Most Helpful

Love this dip (or topping) and have made a similar one with feta added. Can also add black olives - Kalamata preferred. Thanks for submitting such a simple and versatile dip.

waynejohn1234 October 05, 2008

This was lovely.I served this with a cold luncheon;I had fresh homemade bread and it went down real good. I added fresh basil and parsley.Thanks for posting. I made this for I Reccomend Tag Game. Rita

Sage September 10, 2008

Great recipe for simple, easy, fresh tasting bruschetta topping. (which is what I used this for.) Delicious! Thanks for posting. Made for ZWT4.

AB_Fan July 11, 2008

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