Grated Tomato Dip

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Grated Tomato Dip – My Go-To Fresh Favorite dip.

Contents hide

1 The Ingredients (for 1 bowl)

2 How I Make It

3 How I Serve It

4 My Little Tips

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I stumbled upon this recipe while leafing through Ottolenghi’s ideas (always a treasure trove of inspiration), and it instantly caught my eye. The simplicity of it felt almost too good to be true—just fresh tomatoes, garlic, herbs, and olive oil. But when I tried it, oh my, it became an instant favorite at home.

The first time I made this, it was for a pizza lunch. While the dough was rising, I grated a few ripe tomatoes, crushed in some garlic, and stirred it all together with basil from my balcony pot. We spread it on garlic bread, had it alongside the pizzas, and it completely stole the show. Since then, I’ve paired it with soft-boiled eggs for breakfast, smeared it on toast for a quick snack, and even used it as a fresh sauce base. It’s versatile, light, and makes you feel like you’re sitting in a sunny Mediterranean kitchen.

The Ingredients (for 1 bowl)

3–4 ripe red tomatoes
2 cloves garlic, crushed or minced
A handful of fresh basil (or coriander, if that’s what you have)
2–3 tablespoons extra virgin olive oil
Salt & black pepper, to taste

How I Make It

Grate the tomatoes – This part is fun! Just cut the tomatoes in half, rub them against the coarse side of a grater, and watch the juicy pulp fall into the bowl while the skins stay behind.
Add the flavor – Mix in the crushed garlic, chopped basil (or coriander for an earthier note), salt, and pepper.
Finish with olive oil – Don’t skimp here. A good drizzle of extra virgin olive oil ties everything together and gives the dip its silky finish.
Taste & tweak – Sometimes I add an extra pinch of salt or a dash of chili flakes if I want a kick.

How I Serve It

With garlic bread as a starter (always a winner!).
Over boiled or scrambled eggs—so simple yet so good.
As a fresh topping for homemade pizza—a little spoonful brightens every bite.
Spread on toasted sourdough, sometimes with a few olives or cheese crumbles.

My Little Tips

Choose the ripest tomatoes you can find—this dip lives or dies by their flavor.
If I’m in a rush, I blitz it briefly in the blender for a smoother version, but I like it chunky most days.
For a fancy twist, I sometimes sprinkle a little Parmesan or feta on top before serving.

This grated tomato dip has become one of those recipes I reach for again and again—it’s proof that the simplest ingredients, when treated with love, can outshine the fanciest dishes on the table.