Roasted Tomato Dip
Roasted tomato pulp blended with mayonnaise, with optional roasted garlic.
Ingredients
Method
- Score the tomato skins. Roast at approximately 400°F until soft but not collapsed into a watery purée; begin checking around 20 minutes.
- Cool, peel off as much skin as practical, and drain off excess free liquid.
- Blend the flesh to a soft pulp; measure the drained pulp.
- Mix equal volumes of tomato pulp and mayonnaise. If desired, add 1 tablespoon roasted garlic paste; chill.
Notes
Recipe #241
Helpful Notes & Storage
- Use 1:1 measured prepared tomato pulp to mayonnaise. Tomato size and roasting time vary; avoid watery pulp.
- Refrigerate perishable prepared food promptly at 40°F or below, within 2 hours of preparation (within 1 hour above 90°F). As a conservative guideline, use refrigerated leftovers within 3–4 days or freeze where appropriate. Do not treat these recipes as shelf-stable.
