Charred Green Tomato and Basil Oil Dip

Steps

1. 1

   Char tomatoes cut-side down

   • Heat a large cast-iron skillet or grill pan over medium-high heat for 2 minutes until very hot.
   • Pat the tomato halves dry with paper towels—any moisture will steam rather than char.
   • Working in batches if needed to avoid crowding, place tomato halves cut-side down on the hot pan.
   • Do not move them.
   • Let them sit for 5–6 minutes until the cut surface is deeply blackened with charred spots and the flesh softens slightly.
   • Flip the tomatoes skin-side down and char for another 2–3 minutes until the skin blisters and begins to split.

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   Ready when: Cut surface is blackened, flesh yields slightly to gentle pressure; skin is blistered and splitting

   Tip: Dry the tomatoes thoroughly—wet surfaces won't char, they'll steam. Don't move them while charring or you'll lose the dark, caramelized crust.

2. 2

   Cool charred tomatoes

   • Transfer the charred tomato halves to a cutting board and let them cool for 5 minutes, then transfer to an ice bath (a bowl of ice water) for exactly 5 minutes.
   • This stops the cooking and sets the char.
   • Remove tomatoes from ice water and gently peel away the blackened skin—it should slip off easily, leaving the softened flesh underneath.
   • Discard any remaining hard core.
   • Coarsely chop the peeled tomato flesh and transfer to a small bowl.
   • Season with kosher salt and black pepper.

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   Ready when: Skin peels away easily; flesh is tender but still holds its shape

   Tip: The ice bath is crucial—it keeps the char crispy instead of turning mushy. Work gently so the delicate flesh doesn't break into a purée.

3. 3

   Make basil oil

   • In a mortar and pestle (or small food processor), combine the smashed garlic cloves with ¼ teaspoon kosher salt.
   • Grind into a smooth paste.
   • Add the dried basil leaves a handful at a time, gently crushing and pressing them to release their oils and break them down slightly—you want a chunky sauce, not a smooth purée.
   • Very slowly drizzle in the extra virgin olive oil while continuing to press and fold the basil and garlic together.
   • The mixture should loosen into a thick, vibrant green sauce with visible basil pieces and an intense fragrance.
   • If using a blender, pulse the garlic and basil briefly first, then with the motor running on low, drizzle oil in through the top—do not blend until smooth.
   • Taste and adjust salt.

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   Ready when: Oil is bright green, fragrant, with visible basil and garlic pieces throughout; coats the back of a spoon

   Tip: If using a blender, go slowly and don't over-blend or the basil will oxidize and turn dark. Mortar and pestle gives the best color and texture.

4. 4

   Combine and finish

   • Fold the basil oil into the cooled charred tomatoes along with the red wine vinegar and lemon zest.
   • Stir gently until well combined.
   • Taste and adjust salt, pepper, or acidity to your preference.
   • The dip should taste herbaceous, tart, and lightly charred with a silky oil base.
   • Let it rest at room temperature for at least 5 minutes so the flavors meld, then serve.

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   Ready when: Ingredients are evenly combined; flavors are balanced and cohesive

   Tip: Taste as you fold—if the tomato flavor is faint, it's okay to use a bit less oil. You want the char to shine through, not be muted by too much oil.