Roasted Tomato and Basil Dip

Name: Roasted Tomato and Basil Dip
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 lbs (900 g) Roma tomatoes, halved lengthwise, seeds and excess juice gently squeezed out; 8 cloves (40 g) garlic cloves, unpeeled; 3 tbsp (45 ml) extra-virgin olive oil; to taste sea salt; to taste freshly ground black pepper; 1½ tbsp (22 ml) aged balsamic vinegar; ½ cup (12 g) fresh basil leaves, packed; 2 tbsp (30 ml) extra-virgin olive oil; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A silky, deeply flavored dip made from roasted tomatoes and garlic that concentrate their sweetness in the oven, finished with fresh basil, balsamic vinegar, and good olive oil. Served warm or at room temperature, it's perfect for crusty bread, crackers, or raw vegetables.

Prep: 15 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 10 min
Makes: About 1¼ cups (300 ml)

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Steps

Before you start

Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Measure out all ingredients before you start—the tomatoes cook quickly once roasted

1
Arrange tomatoes and garlicOven 400°F / 205°C
- Place tomato halves cut-side down on the prepared baking sheet.
- Nestle the unpeeled garlic cloves among them.
- Drizzle everything with 3 tablespoons (45 ml) of olive oil and season generously with salt and pepper.
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Tip: Squeezing out excess tomato juice prevents the pan from getting too wet and helps the tomatoes caramelize rather than steam.
2
Roast until caramelizedOven 400°F / 205°C
- Roast at 400°F (200°C) for 40–45 minutes, until the tomato skins are blackened and blistered at the edges, the flesh is deeply browned, and the tomatoes have collapsed slightly.
- The garlic should be very soft and easily pierced with a fork.
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Ready when: Tomato skins blackened, flesh deeply browned, garlic very soft
Tip: Don't stir; you want the tomatoes to sit undisturbed so the cut sides brown and caramelize rather than stew in their own juice.
3
Cool briefly and squeeze garlic
- Remove from the oven and let cool for 10 minutes until you can handle the tomatoes and garlic comfortably.
- Squeeze the roasted garlic cloves out of their skins directly into a small bowl—they should emerge as a soft paste.
- Discard the skins.
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Ready when: Garlic easily squeezed from skin
Tip: The cooling time is important—burning your fingers isn't worth saving 5 minutes, and slightly cooled tomatoes are easier to handle without falling apart.
4
Combine roasted vegetables and vinegar
- Peel off any remaining dark tomato skin if it comes away easily (some charred bits add flavor, so don't obsess).
- Transfer the roasted tomato flesh and garlic paste to a food processor.
- Add the balsamic vinegar and pulse until you reach your preferred texture—smooth if you like a silky dip, or coarse for more texture.
- You're looking for the consistency of thick salsa.
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Ready when: Mixture reaches desired consistency
Tip: If you don't have a food processor, mash everything together with a fork or wooden spoon—a rustic texture is authentic and delicious.
5
Add basil and finishing oil
- Tear or gently chop the basil and fold it into the dip along with 2 tablespoons (30 ml) of fresh olive oil.
- Taste and adjust salt, pepper, and vinegar if needed.
- If using the red pepper flakes, sprinkle them on top.
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Tip: Add basil just before serving or storing to preserve its bright color and fresh flavor—it dulls if minced too far ahead.
6
Serve
- Transfer to a serving bowl and drizzle with a little extra olive oil if desired.
- Serve warm or at room temperature with crusty bread, crackers, or fresh vegetables for dipping.
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Tip: The dip tastes even better after 1–2 hours at room temperature, once the flavors marry.

Good to know

Tips

Roasted tomato dips thicken and intensify in flavor as they cool, so don't judge the finished dip until it's room temperature.
For a smoother dip, blend with an immersion blender or run through a fine-mesh sieve after blending in the food processor.
This dip pairs beautifully with crispy toasted bread, but also works as a condiment on grilled chicken, fish, or whipped ricotta.
Serve in a shallow bowl or on a small platter with a drizzle of finishing olive oil and a fresh basil leaf on top for an elegant presentation.

Make ahead

The dip can be made 2 days ahead. Stir in fresh basil and finishing olive oil just before serving for the best flavor and color.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container; let come to room temperature or gently reheat in a small saucepan over medium-low heat, stirring often. Freezer: up to 3 months (freeze without basil); thaw overnight in the fridge and reheat, then add fresh basil before serving.

Substitutions

Roma tomatoes → Cherry tomatoes or regular beefsteak tomatoes. Cherry tomatoes will roast faster (25–30 minutes); beefsteak tomatoes should be cut into thick slices and will need similar time. The final flavor will be slightly different—cherry tomatoes are sweeter, beefsteak more savory.
fresh basil leaves, packed → Fresh oregano or a mixture of basil and mint. Oregano gives a more herbaceous, less sweet finish. Mint adds brightness. Use the same quantity.
aged balsamic vinegar → Red wine vinegar or sherry vinegar. Red wine vinegar is sharper and more tangy; use 1 tablespoon (15 ml). Sherry vinegar is milder and nutty; use 1 tablespoon (15 ml).
Roma tomatoes → Canned San Marzano tomatoes (drained and patted dry). Use about 2 cups (500 g) drained. Roast for 30–35 minutes until very dark. The flavor will be less naturally concentrated but still delicious.