Appetizers
RecipesAbout Spicy Tomato Jam & Basil Yogurt Dip
This Spicy Tomato Jam & Basil Yogurt Dip brings together sweet, tangy tomato jam and cool, herby yogurt for an appetizer that’s bursting with contrast. A slow-cooked tomato jam with garlic and shallots is layered over Greek yogurt spiked with Calabrian chili paste, then finished with basil oil, toasted pine nuts, and fresh basil. The result is a creamy dip with bright acidity, delicate heat, and crunchy texture. Serve it with warm pita or crisp veggies for an elegant twist on a party favorite.
Ingredients for Tomato Jam
4 ripe, but firm tomatoes-on-the-wine, halved (about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
1 large shallot, minced
1 large clove garlic, grated
3/4 cup sugar
2 tablespoons white balsamic vinegar
Kosher salt
Ingredients for the Basil Oil
1/2 cup packed basil leaves (about ¾ ounce)
1/2 cup grapeseed oil
1/2 cup extra-virgin olive oil
Ingredients for Yogurt
2 cups whole-fat Greek yogurt
1-2 tablespoons Calabrian chili paste (add additional for spice)
1/4 cup toasted pine nuts
Flaky sea salt
Fresh basil leaves, torn
Preparation
01To make the tomato jam, hull the tomatoes, then rough chop and transfer them to a bowl along with any of the juices that accumulate on the cutting board; set aside.
02In a medium-sized nonstick skillet, warm the oil over medium heat and add the shallot and garlic, stirring constantly, until softened, for 1 1/2 to 2 minutes.
03Add the tomatoes and any juices, the sugar, vinegar and a generous pinch of salt, stir to combine and bring to a boil.
04Reduce to a simmer and cook, stirring often and using the back of a wooden spoon to break up the tomatoes, until jammy for about 40 minutes. As the jam thickens, you may need to stir it more frequently. Season with additional salt, as needed.
05Transfer to a heat-resistant container and cool completely.
06To make the basil oil, using a high-powered blender, blend the basil and grapeseed oil on high until the basil is as pureed as possible.
07Add the olive oil and blend on high until well combined.
08Strain the mixture using a fine-mesh strainer and transfer to a storage container. Store in the refrigerator for up to 1 week, allowing the oil to come to room temperature before using. Shake before using.
09To serve, swipe the yogurt across a rimmed salad plate and top generously with tomato jam.
10Scatter some dollops of the Calabrian chili paste over the jam and drizzle basil oil over the top.
11Sprinkle toasted pine nuts evenly over the top and season with a sprinkling of flaky sea salt and garnish with basil leaves.
12Serve with warm pita or focaccia.
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