Wednesday, March 26, 2014


I will start with tomatoes. Two options come to mind: tomato dip and tomato salad.

Tomato dip
3-4 ripe tomatoes ( preferably on the vine kind, if not ripe, do not refrigerate, leave them on a counter for a few days)
1-2 cloves garlic
olive oil

Cut tomatoes into chunks, and place into food processor with peeled garlic cloves. Puree, and then slowly add olive oil and salt. If you add too little olive oil, the dip will be thicker, but less flavorful. You can play around with adding dill, basil, parsley, either fresh or dried. It is usually good with matzah rolls, or as a simple condiment. It keeps well in the fridge.

Tomato salad
4 ripe tomatoes, cut in wedges or chunks
1/2 red onion, sliced into rings
lemon juice
olive oil

Toss tomatoes with onions and spices, drizzle with lemon juice and oil. This tastes better when it is prepared right before serving.

These are not too hard. I bet you do not even need to write them down.


  1. Matzoh rolls? A major pain to make these.

    1. I'm not telling you to make matzo rolls, and they are a pain. However, if you ever find yourself with matzo rolls becoming rock-hard and no creative way to get them eaten, this dip might do the trick.