Softened Tomatoes and Garlic Rosemary Olive Oil Dip
Author note: the addition of kalamata olives would give this olive oil dip a salty punch.
½ cup extra-virgin olive oil
1 rosemary sprig
2 large garlic cloves, chopped
1 cup cherry tomatoes, cut into bite sized pieces
1 tablspoon balsamic vinegar
½ teaspoon kosher salt
cracked black pepper
- Heat the extra-virgin olive oil, garlic, rosemary and salt on medium-low heat for about five to eight minutes. Stir occasionally in order to prevent the garlic from burning.
- Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes.
- Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread.