Chunky Italian Tomato Dip
"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."
photo by Sageca
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- Ready In:
- 24hrs 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 medium fresh tomatoes, coarsely chopped into 1/2 inch pieces
- 1⁄2 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
- 1⁄4 cup good quality olive oil
- 1 tablespoon italian seasoning
directions
- Mix all of the ingredients together. Cover and let them meld in the refrigerator overnight. Shake the container occasionally to mix a little.
- This can be eaten right away if you wish, but it does taste better if it marinates for a while before you eat it.
- Enjoy!
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Reviews
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Great recipe for simple, easy, fresh tasting bruschetta topping. (which is what I used this for.) Delicious! Thanks for posting. Made for ZWT4. -
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. -
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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 -
Tomatoes, garlic, etc... How can you go wrong with ingredients like this!? Wonderful, simple -- definately tastes better once the flavors have a chance to mingle (though it is difficult to wait!). -
Tomatoes and bread go so well together. It just doesn't get any better than this! This is best as a bruschetta as otherwise it doesn't "dip" very well (stay on the bread). I omitted the onions as my BF does not like raw ones, and used less oil to save calories. I minced a fresh garlic, roasted probably would have tasted even better:) Thanks!
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Tweaks
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Delicious! This quick and easy dip is so full of flavor. I used white onion instead of red, and 3 cloves of garlic instead of 1. I brushed sourdough baguette slices with melted butter and minced, fresh garlic. I put them under the broiler until lightly brown. After removing from the broiler, I topped with the tomato dip. Yumm...bruschetta at its finest. My family loved this and gave it 2-thumbs up. Thank you for sharing this fabulous dip...it is definitely a keeper! *Made for ZWT4*
RECIPE SUBMITTED BY
I live in a little house with my husband and my three "puppies" (all dogs are puppies to me, no matter how old they are). We have no children as of yet. I love to cook, but not to clean, and I won't cook unless my kitchen is clean, so I don't cook as much as I should. Some of my other hobbies are: role playing games, reading, SCA, garage saleing, and sewing. I am a pack rat, but I am trying to cut back on that, and I have far too many kitchen gadgets and cookbooks.(If there is such a thing.)
