Slow Roasted Tomato and Herbed Cream Cheese Dip

November 27, 2013
3 Ratings
  • Makes one pie
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

What You'll Need
  • 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
  • Cream Cheese Pie
  • 16 ounces cream cheese
  • ½ cups sour cream
  • 4-6 green onions
  • chopped fresh basil to taste
  1. Slow Roasted Tomatoes
  2. Preheat over to 250 degrees.
  3. Line a baking sheet (or two) with parchment paper.
  4. Slice the tomatoes into 4 - 5 slices and place on baking sheet.
  5. Sprinkle with salt and pepper.
  6. Mix powdered sugar and herbs together in a small bowl and sprinkle over the tomatoes.
  7. Drizzle all with good olive oil.
  8. Place in preheated oven and roast for 2 hours - until shriveled but not dried out. Let cool and then coarsely chop.
  9. Can be made ahead and refrigerated. Bring to room temperature when ready to serve.
  1. Cream Cheese Pie
  2. Place all ingredients in a food processor and pulse until smoothly combined.
  3. 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.
  4. 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.
  5. Surround by your favorite crackers and serve.
Contest Entries

See what other Food52ers are saying.

0 Reviews