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Turkish Tomato Dip
with tomato, peppers & Parsley
Turkish Tomato Dip is a favorite on our Shabbos table, perfect for a challa spread with Babaganoush, Chummus and Oil and Olive Dips. It goes together in minutes in the food processor and gets better by the day. I make a large batch to enjoy throughout the week to toss with pasta, cook with chicken and as a spread in sandwiches and wraps.
This is a Tried & True dip from a beautiful Israeli cookbook by Joanna Gur, "The Book of New Israeli Food." This is one recipe that I won't mess with the ingredients or amounts; it comes out just perfectly as it is.
Turkish Tomato Dip and Salad
1 large onion, quartered
2 tomatoes, quartered
2/3 cup fresh parsley
1 red bell pepper, quartered & seeded
1 tablespoon olive oil
1 tablespoon tomato paste
1 1/2 tablespoons ketchup
1/2 teaspoon salt, or more to taste
1/2 teaspoon black pepper
1. Place all ingredients in the work bowl of a food processor. Pulse until almost smooth.
2. Place salad in a plastic or glass container with a tight fitting lid. Cover and refrigerate several hours to overnight.
Makes 1-1/2 cups ~ Active time: 8 minutes
Sharing bowls of spreads, nibbles and dips together breaks the ice and bonds those around the table. Eating is about connecting, says Rabbi Akiva Tatz in his book Worldmask . Bonding with others is an important aspect of eating, read more......
Shabbos Dips, Salads & more...
photo credit: istockphoto@margouillatphotos
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