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Roasted Tomato Basil Olive Oil Bread Dip

A fresh, flavor-packed appetizer that celebrates the best of tomato season
Jalapeno Popper Chicken Bake

If your garden is overflowing with ripe tomatoes, this roasted tomato basil bread dip is one of the easiest and most delicious ways to put them to good use. Roasting tomatoes with garlic brings out their natural sweetness and creates a rich, savory flavor that pairs perfectly with fresh basil, olive oil, and crusty bread. Whether you're serving it as an appetizer for guests, adding it to a charcuterie board, or enjoying it as a simple afternoon snack, this dip is a beautiful way to showcase the fresh flavors of summer.

As a registered dietitian, I love recipes that are both nourishing and full of flavor, and this one checks both boxes. Tomatoes provide vitamin C, potassium, fiber, and lycopene, a powerful antioxidant that becomes even more available for your body to absorb after cooking. Olive oil not only adds richness but also helps your body absorb lycopene more efficiently, making this a heart-healthy combination. Pair the dip with whole-grain bread or fresh vegetables for a balanced appetizer that's as nutritious as it is delicious.


Yield: 6-8 servings

Total time: 45 minutes


Ingredients:

  • 1 c cherry tomatoes

  • 1 garlic clove, minced

  • Sea salt to taste

  • 1/2 c high-quality olive oil

  • 3/4 tsp Italian seasoning

  • 1/4 tsp red pepper flakes

  • Balsamic vinegar

  • 2-3 Tbsp Parmesan cheese

  • Fresh basil, torn

  • Fresh Italian bread for serving


Directions:

  1. Preheat the oven to 400 degrees F.

  2. Cut cherry tomatoes into quarters and place in a baking dish. Add in minced garlic. Sprinkle with sea salt.

  3. Roast in the oven for 25-30 minutes.

  4. Remove from oven and let cool. While tomatoes are cooling, prepare the dip.

  5. In a shallow bowl or serving plate with sides, add 1/4 c olive oil. Sprinkle in Italian seasoning and red pepper flakes.

  6. Pour in a splash of balsamic vinegar. I usually add about 1-2 Tbsp.

  7. Remove tomatoes from the oven and let cool for about 10 minutes. Once cooled, gently add in roasted tomatoes with a slotted spoon.

  8. Top with Parmesan cheese and torn fresh basil and serve immediately. Enjoy with fresh or toasted Italian bread.


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