This tomato dip is slow-roasted with garlic, olive oil, and plenty of fresh herbs. It’s simple and savory with a rustic, chunky texture perfect for spreading on crostini or toasted bread.
This isn’t your run-of-the-mill tomato dip. There’s no cream cheese, no beans, or even almonds like in my sun-dried tomato pesto—just juicy, ripe tomatoes slow-roasted with garlic, olive oil, and the best herb flavors from fresh thyme, oregano, rosemary, and bay leaves.
The tomatoes caramelize in the oven, then rest as the herbs gently infuse even more flavor before everything gets pulsed into a chunky dip. It’s not candied roasted tomatoes, nor is it a smoother fresh tomato sauce—it’s a rich tomato spread perfect for dipping breadsticks!
Why You’ll Love This Recipe
- Big flavor, simple ingredients. Roasting brings out the natural sweetness of the tomatoes and deepens the flavor of the herbs. It’s simple—in the best Italian way.
- Rustic and versatile. Serve it warm or chilled with crostini, vegetables, or as a fresh addition to any antipasto board.
Ingredient Notes
- Tomatoes: Roma or plum tomatoes are ideal. Their firm texture and low moisture make them perfect for an oven-roasted tomato dip.
- Garlic: Use 2 cloves of fresh garlic, minced. Roasting brings out a mellow, sweet flavor.
- Fresh herbs: Thyme, oregano, rosemary, and bay leaves give this dip its rich, savory depth. Don’t skip the fresh if you can help it!
- Olive oil: Extra virgin olive oil adds flavor and helps everything roast to golden perfection.
- Brown sugar: A small amount balances the acidity of the tomatoes without making it sweet.
- Salt and pepper: Keep it simple, just enough to enhance the flavor, then adjust after blending if needed.
How to Make Easy Tomato Dip
Start by washing the tomatoes, then slice them in half lengthwise and scoop out the seeds. Place them cut-side up on a parchment-lined baking sheet.
Sprinkle the tomatoes with a mix of chopped thyme, oregano, salt, and pepper. Add a pinch of brown sugar to each, drizzle with olive oil, and tuck the garlic, bay leaves, and rosemary in between so the flavor gently infuses as they roast.
Once roasted, let the tomatoes rest in the turned-off oven for about an hour. This extra step lets the herbs fully infuse and the flavors deepen.
When they’ve cooled, remove the bay leaves and rosemary, then transfer only the tomatoes to a food processor. Pulse just until crushed, you’re not looking for a smooth sauce here. Taste and adjust the seasoning if needed, then serve with your favorite toasted bread or veggies.
tips and variations
- Use what you have. If you don’t have all the fresh herbs, use a mix of what’s on hand. Thyme and oregano are key, but even two fresh herbs will go a long way.
- Want it smoother? You can blend the dip a bit more if you prefer a softer texture, but I love leaving it a little rustic and chunky.
- For a spicier version: Add a pinch of red pepper flakes before roasting.
- Creamier: While I love this tomato dip as-is, you can stir in a bit of cream cheese or even mascarpone for a creamier variation.
- Garnish: Before serving add some chopped scallions or parsley on top of the tomato dip for a pop of color and flavor.
Serving Suggestions
This tomato dip is perfect with toasted bread, crostini, or savory biscotti. Try it as a base for a vegetarian dip board or layered with ricotta for a rustic twist. You can also serve it alongside fresh-cut vegetables or as part of an antipasto spread or cheese board.
Leftover tomato dip is great spooned over grilled chicken or layered onto bruschetta. You can even add a splash of cream and turn it into a quick tomato cream sauce for pasta.
More Tomato Recipes
I love this easy tomato dip to serve to friends and family especially during the summer months! Buon Appetito!
- 2 pounds tomatoes roma/plum (firm but ripe)
- 5-6 sprigs fresh thyme
- 5-6 sprigs fresh oregano
- 4-5 bay leaves
- 3 sprigs rosemary
- ½ teaspoon salt
- 2-3 dashes black pepper
- 1-2 teaspoons brown sugar
- ¼ cup olive oil
- 2 cloves garlic (minced)
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Pre-heat oven to 425F / 220C. Line a baking sheet with parchment paper.
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Clean the tomatoes and cut in half lengthwise, remove the seeds and place the tomatoes cut side up on the baking sheet.
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Remove the leaves from the thyme and oregano and chop, mix them with the salt and pepper. Sprinkle on the cut tomatoes. Top each with a pinch of brown sugar and drizzle with the olive oil. Place the sprigs of rosemary, bay leaves and sliced garlic between the cut tomatoes on the pan.
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Bake in the oven for approximately 15-25 minutes, turn off the oven and let cool for an hour in the oven.
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Remove only the tomatoes and place in a food processor, pulse just until lumpy but not smooth. Taste for salt and pepper. Serve with toasted bread, bread sticks, veggies etc. Enjoy!
Can I make this dip ahead of time?
Yes, store it in the fridge in an airtight container for up to 5 days.
How to store the tomato dip?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or enjoy it cold.
Calories: 176kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 304mg | Potassium: 592mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2003IU | Vitamin C: 34mg | Calcium: 76mg | Iron: 2mg | Phosphorus: 63mg
FAQs
Yes! This dip actually tastes even better the next day as the flavors continue to develop. Make it the day before and store it in the fridge until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving, or enjoy it cold.
Freezing isn’t recommended. The texture will change once thawed and become watery.
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