Author Notes
A platter of crudités is one of my go-to holiday appetizers. I prep the vegetables in advance and store them in the fridge, bundled in a damp paper towel or cloth. The only remaining question is: What to dip them in? Enter, this guy. You can make both components—a lemony white bean dip and sweet-savory tomato jam—days before the party. All you need to do is swirl them together right before serving. —Emma Laperruque
Test Kitchen Notes
This recipe is featured in the story, A Simple, Anytime Tomato Jam You'll Want to Eat on Everything, sponsored by Muir Glen. —The Editors
Ingredients
- For the lemony white bean and tomato dip:
-
1/4 cup
fresh-squeezed lemon juice
-
Zest of 1 lemon
-
1 tablespoon
water
-
3/4 teaspoon
rosemary leaves, minced
-
1/2 teaspoon
salt
-
1
large garlic clove, smashed and peeled
-
1 (15-ounce)
can white beans, drained
-
1/4 cup
olive oil, plus more to drizzle
-
1/2 cup
tomato jam
- For the tomato jam:
-
2 tablespoons
olive oil
-
1
medium yellow onion, finely diced (about 1 1/2 cups)
-
1 pinch
salt, plus more to taste
-
1 (28-ounce)
can Muir Glen canned diced tomatoes
-
1 cup
sugar
-
1 tablespoon
white vinegar
Directions
- For the lemony white bean and tomato dip:
-
Combine the lemon juice, zest, water, rosemary leaves, salt, and garlic in a food processor. Process until smooth. Add the beans. Process until very smooth, scraping down as needed. With the machine still running, pour in the olive oil. Continue to process until very smooth.
-
Transfer the white bean dip to a serving dish. Add the tomato jam in tiny dollops, evenly distributed, then swirl slightly to incorporate (but not so much that the two blend). Drizzle with olive oil and sprinkle with flaky salt.
-
Serve with vegetables like broccoli or cauliflower florets (steamed), rainbow carrots, celery, endives, fennel slices, and small rainbow potatoes (boiled).
- For the tomato jam:
-
Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Sauté until soft, stirring occasionally, about 10 minutes.
-
Add the tomatoes, sugar, and vinegar, and stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick, about 25 minutes. (Dragging a spoon along the pan should leave a distinct trail.) Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for 2 to 3 weeks.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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