Garlicky Cherry Tomato Dip Recipes

GARLICKY TOMATO-PEPPER DIP

Steps:

• Blend the tomatoes, peppers, mayonnaise, tarragon, garlic and 1/2 teaspoon salt in a blender until creamy and smooth. Refrigerate in an airtight container for up to 3 days.

CRAB DIP WITH GARLIC SALTINES AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 350 degrees F.
• In a food processor add the cream cheese, mayonnaise, and Dijon and blend until smooth. Then add the lemon juice and olive oil, if desired, and season with salt and freshly ground black pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper then cover and set aside in the refrigerator.
• For the crackers:
• Meanwhile, prepare the saltines. Make a garlic butter by combining the minced garlic with parsley and melted butter. Lay out a flat layer of saltines on a lined baking tray and use a pastry brush to baste the saltines with garlic butter. Bake in the oven for about 5 to 7 minutes until golden.
• Split each tomato lengthwise and toss in a mixing bowl with balsamic vinegar. Toss the cherry tomatoes on a second baking tray and drizzle a little olive oil, if desired, over the top. Season with salt and pepper and bake in oven for 7 to 8 minutes.
• To serve, arrange the 3 components so they can be assembled by each individual. Spoon the crab mixture into a bowl, stack the saltines in a pile next to it and serve the roasted tomatoes in a coffee cup. Take a saltine, spoon a little crab dip on top and garnish with a piece of tomato.

GARLICKY TOMATO-BASIL DIP

Steps:

• Mix cream cheese, garlic powder, and half of the basil until well blended.
• Put into bottom of 9-inch pie plate; top with tomatoes, mozzarella cheese, olives, and remaining basil.
• Cover.
• Refrigerate several hours or until chilled. Makes 16 servings.

ROASTED GARLIC AND CHERRY TOMATO PASTA SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Peel off outer layers of the garlic but leave cloves intact. Chop about 1/2 inch off the top of the garlic head and place in a ramekin or small casserole dish. Drizzle the exposed side with 2 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Cover with aluminum foil.
• Roast in the preheated oven until tender, 45 minutes to 1 hour. Remove from the oven and cool for 15 minutes. Remove roasted garlic by squeezing it from the skins; set aside.
• Heat remaining 1/4 cup olive oil in a deep skillet over medium-high heat. Add onion, cayenne, and remaining 1 teaspoon salt. Reduce heat to medium and cook until onion is translucent and slightly golden, about 5 minutes.
• Add tomatoes and white wine and continue to cook until most of the wine has been reduced, about 5 minutes. Add butter and cook until completely melted, 1 to 2 minutes.
• Add roasted garlic and enough chicken broth to completely cover the tomatoes; bring to a boil. Reduce heat to a simmer and cook until sauce has reduced and thickened, about 15 minutes.

CHERRY TOMATOES WITH ROASTED GARLIC FILLING

Steps:

• In a foil-lined baking dish drizzle the garlic with the oil, bake it, covered loosely with foil, in the middle of a preheated 325°F. oven for 1 1/4 hours, or until the pulp is very soft, and let it cool until it can be easily handled. Squeeze the pulp from the cloves into a bowl and let it cool. Mash the pulp until it is smooth (there should be about 1/4 cup purée.)
• Using a serrated knife, on a work surface cut a thin slice from the bottom of each tomato so that it stands upright. Cut off a thin slice from each stem end and with a small melon-ball cutter scoop out the flesh and seeds carefully, forming tomato shells. Sprinkle the insides of the tomato shells with salt, invert the tomatoes on racks set over paper towels, and let them drain for 30 minutes.
• In a bowl whisk together the cream cheese, the lemon juice, the garlic purée, and salt and pepper to taste until the filling is smooth. Using a pastry bag fitted with a small star tip, pipe the filling into the tomato shells. Garnish the filled shells with basil.

BAKED CHERRY TOMATOES WITH GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut a slit in one side of the cherry tomatoes, and insert a sliver of garlic into each. Arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt.
• Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.