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Parve
Easy
4 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
Yussi’s tomato dip is one of his most popular. Watch him make this dip recipe and two other delicious ones on Baruch Hashem It’s Shabbos.
6 plum tomatoes
10 cloves garlic
1/2 to 3/4 cup Gefen Light Olive Oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 teaspoon sugar
2 tablespoons Tuscanini Tomato Paste
1 Tuscanini Calabrian Pepper or 1 jalapeno (optional)
1 Tuscanini Sundried Tomato (optional)
Dice the tomatoes and place in the food processor. Add the rest of the ingredients besides the olive oil.
Start blending on the highest setting and slowly add the olive oil. Continue letting it blend for a minimum of five minutes.
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Can this be frozen? And how long can it last in the fridge?
Hi, this is Yussi’s response: “I never tried it. But I don’t recommend it. If they do, maybe it would be better to blend it after defrosted”
I used normal oil and did not use cumin, jalapeno or sundried tomato and put much more sugar and black pepper and it was the best tomato dip I have ever tasted! It gets like a mayonaise texture from slowly adding the oil
what a perfect test even with out garlic.
Jalapeño Dip How spicy is the jalapeño dip? We live in Israel and like Israeli schug, is it comparable? Thanks
It all depends on how spicy the jalapeños are. Sometimes jalapeños are much spicy than others. If your nervous about the heat and don’t like things as spicy I would definitley recommend taking out all the seeds of the jalapeños before roasting them.
Absolutely amazing! Halved the recipe and used beefsteak tomatos
Can I use regular tomatoes?
Sure