Italian Tomato Dipping Sauce


By Dane Feldman

Photo by Dane Feldman.

I dined at an Italian restaurant recently where, instead of serving bruschetta or spiced olive oil on the house, the staff serves a garlic tomato dipping sauce. I asked the waitress about the process and ingredients so I could work on it myself. The outcome is surprisingly simple and comparable.

What you’ll need:
4-6 campari tomatoes
2 cloves garlic, roasted or 1 tbsp crushed garlic
1/4 cup extra virgin olive oil
1/2 lemon
Crushed red pepper

Wash and peel the tomatoes. Cut them in half and put the tomatoes, garlic, and olive oil in a food processor. Juice the lemon into the processor and pulse for 1 second just once or twice in order to get the proper consistency. Add crushed red pepper flakes to taste.

This tastes best when served with warm crostini bread, but will also hold up well with pita chips or pretzel bread (specifically Stacy’s brand).