Softened Tomatoes and Garlic Rosemary Olive Oil Dip

Softened Tomatoes and Garlic Rosemary Olive Oil Dip

tomatoesAuthor 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

crusty bread

  1. 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.
  2. Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes.
  3. Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread.

2 thoughts on “Softened Tomatoes and Garlic Rosemary Olive Oil Dip

  1. Pingback: A Pleasant Little Menu | Summertime Snackin’ | a pleasant little kitchen

  2. Pingback: A Pleasant Little Menu | Dinner for 1 | a pleasant little kitchen

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