I enjoy a simple Mediterranean dipping sauce that’s perfect for pasta (hot or cold), pizza, chicken or pork – or just plain dipping with good sourdough bread and cheese. Throughout the summer I make several versions, then label and freeze them so that I can enjoy the pleasures of heirloom tomatoes throughout the winter and spring.
|10||large||Heirloom tomatoes, peeled and quartered*|
|2-5||cloves||garlic, sliced thin|
|1||large||jalapeno pepper, cored, seeded, and chopped**|
|1||green bell pepper, cored, seeded and chopped|
|1/2||teaspoon||freshly ground black pepper|
|1/2||cup||extra virgin olive oil|
| *If Heirloom tomatoes are unavailable, select other flavorfull in-season varieties.
**Quick tip on cutting hot peppers: Use food handler gloves when working with hot peppers. Keep fingers away from your nose and eyes and other sensitive areas of the body. Wash your hands thoroughly with soap and warm water after.