Slow Roasted Tomato and Herbed Cream Cheese Dip

By • November 27, 2013 0 Comments

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Slow Roasted Tomato and Herbed Cream Cheese Dip


Author Notes: There are a million riffs on slow roasted tomatoes. You find them in The Joy of Cooking, Sara Foster's cookbooks, Ina Garden does them, and on and on and on. Mine are a combination of any and all of these and it changes slightly each time I make them. You may use any size tomato from large regular down to cherry or grape - - I prefer the slices of large tomatoes - different color heirloom ones make for an interesting taste and hue. I also change up the herbs used depending on the season and what I have. This is today's recipe.
The cream cheese pie is an adaptation of one a friend does with caviar - I find the roasted tomatoes give the whole dish a more rustic, intense flavor.
Muffinj

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Makes one pie

Slow Roasted Tomatoes

  • 4 - 6 tomatoes, the best you can find
  • kosher salt and ground pepper
  • 2 tablespoons powdered sugar
  • ¼ teaspoons each - oregano, basil, thyme
  • Olive Oil
  1. Preheat over to 250 degrees.
  2. Line a baking sheet (or two) with parchment paper.
  3. Slice the tomatoes into 4 - 5 slices and place on baking sheet.
  4. Sprinkle with salt and pepper.
  5. Mix powdered sugar and herbs together in a small bowl and sprinkle over the tomatoes.
  6. Drizzle all with good olive oil.
  7. Place in preheated oven and roast for 2 hours - until shriveled but not dried out. Let cool and then coarsely chop.
  8. Can be made ahead and refrigerated. Bring to room temperature when ready to serve.

Cream Cheese Pie

  • 16 ounces cream cheese
  • ½ cups sour cream
  • 4-6 green onions
  • chopped fresh basil to taste
  1. Place all ingredients in a food processor and pulse until smoothly combined.
  2. Empty out onto a flat serving platter and form into a flattened disk about ½ inch high. Cover with plastic wrap and chill until ready to serve. Can be made a day ahead.
  3. When ready to serve - remove the cream cheese from the refrigerator, remove the plastic and mound the chopped tomatoes over the pie, spreading to the edges.
  4. Surround by your favorite crackers and serve.

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