Suri's Thick Tomato Dip

Suri's Thick Tomato Dip

Known for her gourmet cooking, it was fantastic having Suri Spector on our Sugar Detox Challenge chat. Whenever she posted a recipe it was always a winner.

This tomato dip was her contribution when one member wanted a ketchup substitute. Although she didn't profess it to be ketchup, it's become a new Shabbos table staple for a lot of us on the chat. Thanks Suri!

Here's how Suri does it:



12 vine ripe (or other variety) tomatoes, sliced

10 fresh garlic cloves, depending on your how garlicky you like it

fresh basil or frozen basil cubes

salt or salt substitute (my addition) to taste

splash of balsamic vinegar

optional: drizzle of maple syrup



1. Preheat oven to 375.

2. Line baking pan with parchment paper and roast tomatoes and garlic cloves until the edges of the tomatoes are brown but they are not completely dried out.

3. When it has cooled, put ingredients in the food processor with some fresh or cubes of basil, a little salt substitute or salt, and a drop of balsamic vinegar. If using maple syrup, a tiny bit of it can cut the acidity of the tomatoes.


Keeps in the fridge for a good two weeks.