Roasted Tomato Dip for French Bread
When I have an abundants of tomatoes from the garden I love making this for company or just make enough for us to watch TV instead of eating dinner.
I love using a mixture of my heirloom tomatoes. It adds flavor and color.
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- 3 lb
- more or less of ripe tomatoes, sliced thin
- 2 c
- virgin olive oil, please look for the green olive oil
- fresh basil, optional
- freshly ground pepper
- crushed garlic clove
- thickly sliced french bread
- garlic butter
- parmesan cheese, optional
Bake at 350* until tomatoes are soft and squishy.
Eat...with a lovely glass of wine.