Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Place tomatoes, garlic, jalapeño, oil, and spices in a pan. Bake for 1 hour, or until tomatoes are blistered and garlic is soft. Remove from oven and allow to cool.
Place it all into a food processor. Add the mayonnaise and blend until you get a creamy consistency. Add salt and pepper as needed.
Directions
Tips:
For best results, don’t bake the confit in a disposable pan.
Whenever I make tomato dip, I place the tomatoes in a container, add the salt, and let them sit for about an hour. The tomatoes let off a lot of liquid, which I pour off before proceeding with the rest of the process. This makes for a creamier, thicker tomato dip.
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This was delicious! But I think I want to try to leave out the mayonnaise next time.
She says she salts the tomatoes to let off liquid, but that's AFTER the time in the oven??
Hi Stacey,
You can add the salt before the time in the oven.
-Chana Tzirel from Kosher.com