Project #198 – Quick Yellow Tomato Dip

Today I am going to sulk at home. I’m going to sulk and eat and entire loaf of bread. I’m going to sulk, eat a loaf of bread covered in sauce, and watch trashy TV shows that I’m embarrassed to watch when my husband is home.

This has been a day.

Let’s make some sauce.


  • 2 tbsp of olive oil
  • 2 minced garlic cloves
  • ~1.5 cups of chopped yellow pear tomatoes
  • 2 tbsp balsamic vinegar
  • Pinch salt
  • 2 tbsp chopped basil

Fry the garlic in the olive oil over medium-high heat until brown. While the garlic is cooking toss the chopped tomatoes (seeds & skins intact*) in the balsamic vinegar and salt. Stir the tomatoes mixture into the olive oil and garlic. Reduce heat to medium and cook for 15 minutes with the lid off, stirring occasionally. Add the basil and cook for another 10 minutes, or until the sauce thickens.

*I’ve noticed that the seeds and skins of yellow pear tomatoes are the most flavorful part. They’re tiny tomatoes, anyway so it’s a ridiculous amount of work and you’ll be discarding 75% of each fruit.

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