Sunny's Spicy Tomato Dip
BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.
Perfect for kabobs, crudite, breadsticks and anything that needs a tomato kick!
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- 2 tablespoons capers
- 1/4 cup chopped onions
- 1/2 teaspoon red chile flakes
- Kosher salt and coarsely ground black pepper
- 1 teaspoon tomato paste
- 2 to 3 fresh basil leaves
- 1 clove garlic, sliced in half lengthwise
Heat the oil in a medium pot or pan over medium-high heat. When the oil begins to swirl, add the tomatoes and capers and cook, stirring intermittently, so the tomato skins begin to sear and brown. Once the skins begin to burst, add the onions and red chili flakes. Season everything with a pinch of salt and a few grinds of black pepper. Cook, lightly stirring, until the onions are tender and the tomatoes release their juices, mashing them gently as you stir. Add the tomato paste, basil and garlic. Stir and cook until the tomato paste blends into everything, about 5 minutes. Lower the heat and simmer until the garlic is tender, about 10 minutes.
Remove the basil leaves and discard. Pour the contents into a blender or use an immersion blender to blitz everything until smooth. Refrigerate and serve chilled as a dip.