As Yom Tov season approaches, there are many meals to be cooked… and many meals to be eaten! The simcha in a Yom Tov is expressed in part through the seudos that we share. We don’t want to detract from the enjoyment we feel in preparing or sharing a beautiful meal with our loved ones- however, we may wish to figure out a way to lighten some of our favorite dishes. Here, I will share with you 3 tomato-based dips that will enhance your seudah without a heavy increase in your calorie count.
2 large tomatoes, quartered
1 red bell pepper, deseeded and cut into pieces
2-3 garlic cloves
1 teaspoon salt, or more to taste
1 jalapeno pepper (optional)
1. Place all ingredients in a food processor fitted with the “S” blade and process until it reaches the desired texture. Lasts well in the fridge.
1 teaspoon oil, additional cooking spray as needed
1 red or orange pepper finely diced
2 cloves of crushed garlic
2 cans diced tomatoes
Red pepper flakes
1. In a small saucepan, measure out one teaspoon of oil. If the oil does not cover the bottom of the pan, spray as needed.
2. Lightly sauté the peppers until very soft, then add garlic to the pan and continue cooking for a few more seconds until fragrant.
3. Open the cans of tomatoes and drain some (but not all) of the liquid, and add to the saucepan along with the spices. Bring the mixture to a boil and mix with a slotted spoon, breaking up the pieces as you mix. Turn the flame to low, and let the matbucha simmer on a low flame, uncovered, until it reaches the desired texture. This generally takes at least a half hour. I like to continue to cook for even longer, mixing it occasionally, to help the flavors meld. Lasts well in the fridge.
1 teaspoon oil or cooking spray
2 boxes of cherry tomatoes
1 head of garlic, peeled
Oregano to taste
1. Add tomatoes and garlic to a greased (with light cooking spray) oven-safe dish. Using an oven-to-table dish when preparing this confit adds a nice touch! The dish should be very crowded.
2. Spray the tomatoes very well, or measure out one teaspoon of oil and drizzle over the tomatoes. Toss with salt and oregano.
3. Bake at 450 degrees Fahrenheit for about 20 minutes until the tomatoes are charred and bursting.
4. Remove from the oven and drizzle with balsamic vinegar. Serve warm.