Fresh tomato dip

Ingredients for 1 servings:

• 5 small vine tomatoes
• 1 small garlic clove(s)
• salt and pepper
• 1 pinch(s) of sugar, if desired
• 1 tsp olive oil, good
• 1 sprig of coriander, chopped, if desired

Instructions

Working time approx. 3 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 18 minutes

Refreshing as a dip for tacos, nachos, on baguette

Score the tomatoes crosswise and blanch them in boiling water for about 5 minutes until slightly soft. Remove the tomatoes from the water, rinse with cold water, peel off the skin, and once they’ve cooled sufficiently, crush and tear them thoroughly by hand in a bowl until the pieces are very small but not pureed. Add the garlic (granulated garlic is optional), pepper, and salt. Season to taste. If the tomatoes aren’t very ripe or simply have a bland flavor, add a pinch of sugar. The dip is best served very cold, so briefly place it in the freezer or let it chill for a while in the refrigerator. When the dip is cold, mix it with olive oil and, optionally, coriander, and serve. If prepared in advance and left to stand for several days, the dip will thicken, so the garlic, for example, will come through more strongly and the dip will no longer be as refreshing. This amount makes a small amount of dip for one person if nothing else is served (enough for about 1/3 of a bag of nachos). Very refreshing with tacos, (cheese!) nachos, or baguette. This simple dip ranks alongside sour cream and guacamole for me.