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 |
| 1/2 | medium | onion, diced |
| 1 | large | jalapeno pepper, cored, seeded, and chopped** |
| 1 | green bell pepper, cored, seeded and chopped | |
| 1 | teaspoon | dried basil |
| 1 | teaspoon | salt |
| 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. |
Preheat oven to 350°
1. Place the tomatoes, garlic, onion, peppers, basil, salt and pepper into a non-reactive baking dish. Ceramic and pyrex baking dishes work best.
2. Sprinkle the basil, salt, and pepper over the vegetables.
3. Pour 1/4 cup of oil over the mixture and toss well.
4. Cover and bake for approximately two hours--or until the mixture has the consistency of thick soup.
5. Remove from the oven and pour the remaining 1/4 cup of olive oil over the vegetables and give a quick toss.
6. Puree the mixture until smooth using a food processor, traditional blender, or hand-held immersion blender.
