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Smoky Tomato Dip

MAKES 4 TO 6 SERVINGS
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 pound Campari tomatoes quartered
  • 1 shallot chopped
  • 3 cloves garlic crushed
  • 3 tablespoons extra-virgin olive oil divided
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 to 5 sprigs fresh thyme
  • 1½ cups marinated giant white beans in vinaigrette see Kitchen Tip
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon smoked paprika
  • Assorted raw vegetables to serve
  • Flatbread crackers to serve
  • Toasted ciabatta to serve
  • Garnish: smoked paprika

Method
 

  1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
  2. In a large bowl, stir together tomatoes, shallot, garlic, 2 tablespoons olive oil, salt, and pepper until well combined. Transfer to prepared baking sheet. Top with thyme sprigs.
  3. Bake until lightly browned and soft, 25 to 30 minutes. Let cool completely. Discard thyme sprigs.
  4. In the container of a blender, combine roasted tomato mixture, beans, lemon juice, and smoked paprika. Process until smooth. Cover and refrigerate until fully chilled, about 2 hours.
  5. Drizzle with remaining 1 tablespoon olive oil. Serve with vegetables, crackers, and bread. Garnish with smoked paprika, if desired.

Notes

KITCHEN TIP: You can find giant white beans in vinaigrette at the olive bar in most gourmet grocery stores. If you are unable to find them, drained and rinsed large butter beans can be substituted.