Recipe by Yussi Weisz

Tomato Dip

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Parve Parve
Easy Easy
4 Servings
Allergens

No Allergens specified

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

Ingredients

Tomato Dip

  • 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

Directions

Prepare the Tomato Dip

1.

Dice the tomatoes and place in the food processor. Add the rest of the ingredients besides the olive oil.

2.

Start blending on the highest setting and slowly add the olive oil. Continue letting it blend for a minimum of five minutes.

Tomato Dip

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Leah Marmorstein
Leah Marmorstein
1 year ago

Can this be frozen? And how long can it last in the fridge?

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Raquel
Raquel
Reply to  Leah Marmorstein
1 year ago

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”

R S
R S
1 year ago

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

S Breuer
S Breuer
1 year ago

what a perfect test even with out garlic.

Malkie Lipton
Malkie Lipton
2 years ago

Jalapeño Dip How spicy is the jalapeño dip? We live in Israel and like Israeli schug, is it comparable? Thanks

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Raquel
Raquel
Reply to  Malkie Lipton
2 years ago

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.

sg kr
sg kr
1 year ago

Absolutely amazing! Halved the recipe and used beefsteak tomatos

Malkie Lipton
Malkie Lipton
2 years ago

Can I use regular tomatoes?

Raquel
Raquel
Reply to  Malkie Lipton
2 years ago

Sure