I hadn't made this deliciousness in a few years and was wracking my brain with what to do differently with my basil this year, when I remembered Alice Weatherbee's (This is Wonderland?) most awesome bruschetta-like dip she gave me the recipe for in 2004! This truly will make you drool for more! So, with Alice's permission to publish this on my blog and an abundance of yellow tomatoes in our garden plus the basil I grew, Alice & I are sharing this with you!
The great feature of this dip is you can serve it cold or warm, which makes it very versatile in that you can use some as soon as you make it....why wouldn't you?!....and freeze the rest in small batches to be pulled out for company as a tasty appetizer. You could use crusty bread, or toasted french breads and you could even add an accompaniment of spreadable cream cheese with the bread or crackers. Personally, after tasting it after all these years, I think I'm going to try it on grilled fish! The lovely sesame flavoured oil in it will give it an oriental essence.
The great feature of this dip is you can serve it cold or warm, which makes it very versatile in that you can use some as soon as you make it....why wouldn't you?!....and freeze the rest in small batches to be pulled out for company as a tasty appetizer. You could use crusty bread, or toasted french breads and you could even add an accompaniment of spreadable cream cheese with the bread or crackers. Personally, after tasting it after all these years, I think I'm going to try it on grilled fish! The lovely sesame flavoured oil in it will give it an oriental essence.
Ready for Freezer
Basil & Yellow Tomato Dip
1-1/2 cup chopped spanish onion
2 cups chopped yellow tomato
1 cup chopped fresh basil
1/2 cup olive oil
2 Tbsp sesame oil
1/4 cup balsamic vinegar
2 tsp chopped garlic
2 tsp black pepper
1/8 cup lemon juice
1/8 cup lime juice
2 tsp oregano
4-6 Tbsp white sugar
2 tsp celery salt
Combine all the ingredients together in a large bowl and let marinate in the refrigerator overnight, stirring whenever you open the fridge for something.
This keeps well in the fridge for several weeks and can be frozen and heated up as well.
When I made Alice's recipe, I doubled it and messaged her frantically saying "I think it's too much liquid!". I sent a photo of it at that point as well. She wrote me back and advised me to add more tomato, onion and basil, so this is reflected in this recipe for one batch, because at the time she wrote it out for me, she did say, "I am terrible at measuring things so this is all guesstimates". When I doubled the recipe I finished up with eight 250ml jars. The jars pictured here are made by Bernardin and are twist on tops made specifically for the freezer.
Try not to eat it all at once......it's soooo delicious!
1-1/2 cup chopped spanish onion
2 cups chopped yellow tomato
1 cup chopped fresh basil
1/2 cup olive oil
2 Tbsp sesame oil
1/4 cup balsamic vinegar
2 tsp chopped garlic
2 tsp black pepper
1/8 cup lemon juice
1/8 cup lime juice
2 tsp oregano
4-6 Tbsp white sugar
2 tsp celery salt
Combine all the ingredients together in a large bowl and let marinate in the refrigerator overnight, stirring whenever you open the fridge for something.
This keeps well in the fridge for several weeks and can be frozen and heated up as well.
When I made Alice's recipe, I doubled it and messaged her frantically saying "I think it's too much liquid!". I sent a photo of it at that point as well. She wrote me back and advised me to add more tomato, onion and basil, so this is reflected in this recipe for one batch, because at the time she wrote it out for me, she did say, "I am terrible at measuring things so this is all guesstimates". When I doubled the recipe I finished up with eight 250ml jars. The jars pictured here are made by Bernardin and are twist on tops made specifically for the freezer.
Try not to eat it all at once......it's soooo delicious!
PRINTABLE RECIPE
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