The real way to do it, as @papasmurf said earlier is to take exactly 1 PLUM tomato (Must be Plum or else youknowwhats) no more than 1 because otherwise the amounts wont add up. Oh yeah and you also should try to get the plumpest one available at wherever you shop in order enhance your dip with the natural enzymes found in plump fully ripe PLUM toma
Next wash the Plum tomato well with a little bit of dish soap and water (Those suckers can have a lot of little buggers)
Next above a large glass bowl beat the tomato to a pulp using your bare hands, this way you’ll make sure to fully mash it up properly. Then put the battered mess in the bowl.
Once done with that youre going to want to spice it up a bit. Take 2 teaspoons of black pepper, 1/8 a cup of sugar (this is important because it counteracts the citric acid of the tomato) then add 1 teaspoon garlic powder
Now the most important part, my secret ingredient CHILI POWDER, if you skip this you will be missing out on ganeden in a bowl and you dont want to miss that. Mamish mun couldn’t taste this good.
Finally with a slotted spoon mix, mash, and beat the concoction in front of you into a delicious treat of wholesome goodness for you and the mishpacha to enjoy at the shabbos table, I guarantee all of your guests will be raving for the recipe, feel free to send it out now that the secrets are finally released to the public.
Btw this doesn’t necessarily need to be eaten on shabbos, I commonly plop down on the fouton munching on tamtams and tasty tomato tapestry.
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