Aimee – Zesty Marinara Dip
Here’s a quick and delicious appetizer made with pantry ingredients. Serve this warm dip with your favourite breadsticks, focaccia or sliced baguette.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
1/4
cup
extra virgin olive oil
-
2
small gloves
garlic
-
1
can (398ml)
Polpa (Finely Chopped Tomatoes)
-
1/2
teaspoon
sea salt
-
1/4
teaspoon
freshly cracked black pepper
-
pinch of
chili flakes
-
1/2
cup
grated Parmigiano Reggiano
-
1/2
cup
chopped fresh basil
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Aimee – Zesty Marinara Dip: Method
- In a small sauce pot, warm the olive oil over medium-low heat. Peel and mince the garlic. Add the garlic to the oil and stir with a wooden spoon. Be careful not to brown the garlic; we want it to infuse the oil.
- Add 2 tablespoons of Polpa (Finely Chopped Tomatoes) to the hot oil and stir. Let it cook for a minute; the olive oil will take on a golden colour. This sofrito will give the sauce a boost of flavour as the tomato sauce caramelizes in the garlic oil.
- Add remaining tomato purée (save and wash the can!) as well as salt, pepper and chili flakes. Stir well. Simmer on medium low heat for at 15 minutes. Sauce will thicken slightly.
- Stir in grated Parmigiano Reggiano and fresh basil. Cook for an additional minute.Taste and adjust salt, if desired. Serve warm with a side of breadsticks in your repurposed Mutti can.
