When spread on crostini, this tomato and garlic dip makes a tasty addition to any sandwich or a straightforward appetizer.
INGREDIENTS
INSTRUCTIONS
Put the tomatoes in hot water until the skin starts to crack (about 15 minutes).
Core the tomatoes and peel off the skin. Cut each tomato in half, de-seed, chop into large chunks and place in a pot.
Add the crushed garlic, green chili pepper, salt and olive oil, then mix.
Bring to a boil on high heat, then simmer on low until the tomatoes are cooked and you have the consistency you like (about 45 minutes). Do not cover, and make sure all the sauce doesn’t evaporate. The final consistency should be a little chunky, not smooth like a soup.
Ingredients
Directions
Put the tomatoes in hot water until the skin starts to crack (about 15 minutes).
Core the tomatoes and peel off the skin. Cut each tomato in half, de-seed, chop into large chunks and place in a pot.
Add the crushed garlic, green chili pepper, salt and olive oil, then mix.
Bring to a boil on high heat, then simmer on low until the tomatoes are cooked and you have the consistency you like (about 45 minutes). Do not cover, and make sure all the sauce doesn’t evaporate. The final consistency should be a little chunky, not smooth like a soup.
