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Prep time
10 minutes
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Cook time
15 minutes
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makes
2 cups
Author Notes
I love the intense tomato flavor of this dip. It comes together quickly and can be served in a number of ways. In this recipe, it is served as a starter with Greek yogurt and pita. But it can be used as a condiment. Use it on top of hummus or melted brie with a crusty French baguette. Spread it on a sandwich or serve it with meat or fish. —The Sage Olive
Ingredients
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1
28 ounce canned whole peeled tomatoes
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3
sun-dried tomatoes
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3
garlic cloves
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6 tablespoons
extra virgin olive oil
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3 tablespoons
balsamic vinegar
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3 teaspoons
za'atar
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1 teaspoon
cumin seeds
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1 teaspoon
paprika
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1 teaspoon
Calabrian chili
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1 teaspoon
salt
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1/2 teaspoon
tumeric
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1/4 teaspoon
pepper
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2 cups
Greek yogurt
Directions
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In a food processor, add the tomatoes including the liquid, sun-dried tomatoes and garlic. Pulse until the tomatoes reach a chunky texture.
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In a small bowl, whisk together the olive oil, za’atar, balsamic vinegar, cumin seeds, paprika, Calabrian chili, turmeric, salt and pepper.
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In a hot, nonstick skillet or a medium saucepan, combine the tomato mixture and the spice oil mixture. Cook until the liquid from the tomatoes evaporates and the mixture reduces by about half – about 14 minutes.
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Spread yogurt on a shallow serving dish. Top with the tomato mixture and a drizzle of olive oil. Serve with any bread you like. I like toasted whole wheat pita with this recipe.
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