I have a recipe for Roasted Tomato Dip that comes out runny. What can give it some "body"?

Ingredients are plum tomatoes, balsamic vinegar, olive oil and seasonings.

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sdebrango
sdebrango August 31, 2011

I make something very similar but on the stove top, I cook it until almost all the liquid from the tomatoes is gone and it makes a wonderful dip. Love it with just about everything, Do you roast everything in the oven then put it through the food processor?

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boulangere
boulangere August 31, 2011

Maybe some toasted bread crumbs, or some pureed cannelini beans. . .

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Niknud
Niknud August 31, 2011

Or add some chick peas, nix the balsamic vinegar in favor of some other acid like lemon juice, throw in some garlic and make a roasted tomato dip with a nod to hummus......

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Food odyssea
Food odyssea August 31, 2011

Yes, plum tomatoes roasted in the oven, then food processor.

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Bevi
Bevi August 31, 2011

ground nuts?

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BadgerBri
BadgerBri September 1, 2011

Are you taking out the seeds and pulp prior to using? I also like to "drain" my seeded tomato halves upside-down (like a dome) over some paper towels while I prep the rest of the ingredients to allow for extra juice to drip out.

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Marga
Marga September 1, 2011

Before roasting the tomatoes, I would cut them in half and remove seeds, salt them and put over papel towels to remove the vegetable water at least for one hour.

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loubaby
loubaby September 1, 2011

Definitely remove the seeds and slice them rather than half them before roasting to get more surface area for drying. Do a low and slow process in the oven to make sure they are adequately dry before food processing....you could a little tomato paste for binding and extra tomato flavor to your dip in a pinch.

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pierino
pierino September 1, 2011

I agree with Bevi's answer; ground nuts. It should give you something similar to a romesco sauce.

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Food odyssea
Food odyssea September 1, 2011

So many great ideas. I wish I had posted the question before I finished cooking.

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