Prepare the Garlicky Cherry Tomato Dip
Heat oil in a saucepan. Add the sliced garlic and sauté just until the edges start browning (this will happen quickly). Add the cherry tomatoes and let it simmer on a medium-low flame for five minutes.
Add the Baron Herzog White Zinfandel, a squeeze of the Tuscanini Tomato Paste, salt, and pepper with some fresh basil leaves (or scallion/parsley), if using. Let it simmer for another 15 minutes and taste. Crusty challah is a must with this!
Best served warm. BHIS at its best!
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I also tried it blended. Came out to a whole other dip, also delicious. I wrote before the oven should be on 500, but you might wanna make it lower, cuz our oven is kinda old.
Make this very often. I became the official Bhis tomato dip maker. The first time I wanted to make it, we didn’t have white wine, so I swapped it for 1/4 cup white wine vinegar, and 1/4 cup water. Love it that way. Can’t seem to remember whether I tried it with the wine or not, but would either way keep it like this. I think it adds an amazing flavor. One week I wanted to make but didn’t have patients. So I just dumped everything into a 9x13 with parchment, turned the oven onto 500 and baked it until some black charred edges showed up. Tasted the same. I also use garlic cubes instead of fresh, cuz it’s less of a headache, but I use a little less of the cubes cuz the flavor is stronger. Will be continuing to make this! Thanks for the recipe!
can you freeze this?
is it also nice even not served warm?
One hundred percent!