Make Easy Dips With Seasonal Tomatoes

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Join Extension Agent Margie Mansure and self-proclaimed “food fan” Eric Stafford in this 21-minute video as they use vine-ripened tomatoes as a base for dips or spreads, with authentic recipes from both Italian and Mexican cuisines.

Bruschetta

Ingredients

  • 1 pound chopped tomatoes
  • 3 tablespoons basil leaves, thinly sliced
  • 1 ½ teaspoons garlic, finely minced
  • 1 1/2 teaspoons balsamic vinegar
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • black pepper to taste

Directions

Drain juice off of chopped tomatoes and toss in a bowl with all ingredients except balsamic glaze. Let sit for at least 15 minutes, then use as a topping on the bruschetta toast. Drizzle with balsamic glaze (optional).

Bruschetta Toast

Ingredients

  • ½ of baguette
  • 2 tablespoons olive oil
  • 1 teaspoon garlic, finely minced
  • Parmesan cheese (shredded or grated) for topping

Directions

  1. Mix the minced garlic with the olive oil and set aside.
  2. Preheat oven to 400˚F and place the rack in the center of the oven. Cut toasts into 1/2” thick slices, slicing diagonally. Dip a brush into the olive oil garlic mixture and brush on both sides of the toast before placing on a baking sheet. Top with Parmesan cheese to taste.
  3. Bake for around 5 minutes, or until the bottom of the toast is golden brown. Then broil on high heat for 1 to 2 minutes or until the edges are golden brown.

Pico Di Gallo

Ingredients

  • 2 cups chopped tomatoes
  • 1/3 cup green onions, finely chopped
  • 1 – 2 tablespoons chopped jalapeño, seeds removed
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 small clove garlic, finely minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • Juice of 1 lime
  • 1/8 teaspoon ground cumin

 Directions

  1. In a medium bowl, combine all ingredients until well combined. Tastes best if you let sit 15 minutes before serving. Most commonly served with tortilla chips.
  2. Pico also makes an excellent topping for tacos, burrito fillings, quesadillas, and salads. Toss into eggs, mac and cheese, or grilled shrimp for added tanginess. Great topping for a chicken or cheeseburger, along with melted cheddar and avocado. To make other dips, mix it into sour cream and garnish with chives, or mash up an avocado with a spoonful for a quick guacamole fix.