Saturday was a day of canning for my husband and me. We bought many pounds of canning tomatoes and spent the next few hours working in our kitchen. At the end of it, we had a dozen jars of whole tomatoes and another dozen jars of salsa. While we were processing all of these tomatoes, I decided to grab a few of the best tomatoes and save them for Sunday.
After a late morning, five-mile walk, our appetites were ready for some snacks. It seemed to me that tomatoes that were perfectly ripe should be used in a manner that allowed their flavors to shine. Thus, I didn’t want to add too many other ingredients or transform the tomato far from its original state. However, both of us adore melted cheese, so I knew that a little bit of heat and mozzarella couldn’t hurt. What was devised was a slightly messy, but incredibly delicious, dip.
Warm Brushetta Dip
3 tomatoes, diced & seeds removed
1 clove garlic, minced
1 Tb. balsamic vinegar
1-1/2 tsp. dried basil
salt & pepper
1 cup shredded mozzarella
Preheat oven to 400.
In a large bowl combine tomatoes, garlic, vinegar, and basil. Season with salt and pepper to taste.
Grease an 8×8 baking pan with a light coat of olive oil or nonstick cooking spray. Pour tomato mixture into baking dish and top with mozzarella. Sprinkle grated parmesan over mozzarella. Bake for 20 minutes or until cheese is melted.
Serve with toasted slices of baguette, crackers, or tortilla chips.
*This dip can be watery. Removing the seeds and pulp of the tomato will help. If the dip is watery, simply use a slotted spoon to serve the dip.