Author Notes: I love using cherry or grape tomatoes in the winter--they provide a glimpse of the sweetness of summer to tide you over until the sun comes out again. - NWB
Makes 2 cups
- 2 pints cherry or grape tomatoes
- 1/2 head of garlic
- 1/4 cup cup extra virgin olive oil
- 1/4 cup cup fresh basil
- 2 teaspoons red wine vinegar
- 1/4 cup coarsely shredded parmesan
- Pre-heat oven to 350. Chop half of the tomatoes in half. Cut garlic head in half or remove a bunch of the cloves. Keep in skin. Place garlic and tomatoes on baking sheet lined with foil. Toss garlic and tomatoes with generous amount of olive oil, salt and pepper. Cook for one hour.
- Remove garlic and tomatoes and let cool in juices. Remove garlic from skin. When room temperature add all of the garlic, juices in pan, and 3/4 of the tomatoes to a food processor and puree. Add 1 tablespoon of olive oil, 1 teaspoon of vinegar, salt and pepper, taste, and add more if needed. Can sit in fridge for a couple of days.
- Before serving chop basil. Add fresh chopped basil and parmesan cheese to tomatoes. Add the remainder of the non-pureed tomatoes to the serving dish. Drizzle with olive oil and a little vinegar before serving.
- This goes well with crostini or thin slices of fresh bread.
- This recipe was entered in the contest for Your Best Dip