I literally made this recipe up on the fly. I needed a quick solution for an impromptu gathering and decided I couldn’t go wrong with crusty bread and olive oil dip.
I had some leftover tomato paste in the fridge and decided to start there. Once I figured out the ratio of paste to oil, I started adding some flavor. Garlic is my jam so I minced up a couple of cloves. Then added equal parts dried basil, thyme and rosemary.
Everyone loves cheese, so I quickly grated a little parmesan cheese to add some texture. After my initial taste test, I added the salt and opted for some heat with a pinch of crushed red pepper. Viola! An easy dipping sauce was born.
1/4 cup olive oil
2 teaspoons sun-dried tomato paste
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon finely minced garlic
2 teaspoons grated parmesan
1 pinch salt
1 pinch crushed red pepper
Pour olive oil in a bowl and add sun dried tomato paste.
Place all ingredients in a bowl and whisk together well. Allow to sit at room temp for at least 4 hours or overnight for the flavors to blend. Shake container or whisk well before serving.