Roasted Tomato Dip

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Enjoy the flavors of summer with our Roasted Tomato Dip. This dip pairs perfectly with creamy mozzarella and crusty baguette slices for an irresistible appetizer that will elevate any gathering. Simple yet sophisticated, this recipe promises to be a crowd-pleaser.

roasted tomato dip on a serving platter with mozzarella.

I love fresh, vibrant appetizers, and this Roasted Tomato Dip might be one of the most delicious, full-of-flavor recipes I’ve created yet. Like a decontructed caprese salad, it’s made completely from scratch and so simple to bake. It’s perfect for a summer party, or even as a healthy and flavorful lunch of snack.

You can even serve this dip as a side dish if you prefer. It pairs so nicely with Garlic Butter Chicken (an air fryer recipe!) or Pork Piccata. Scoop a few spoonfuls of this tomato dip over a plate of fresh pasta, or serve on the side of pan-seared salmon for a delicious and easy side that complements the fish perfectly.

Why This Recipe for Roasted Tomato Dip Is The Best

Simple, fresh ingredients: This recipe screams summertime with fresh summer veggies and seasoning, mozzarella, and plenty of garlic.

In the oven in minutes: Just stir everything together and toss it in the oven – no complicated prep work here!

Perfect for a party, but easy to eat anytime: This flavorful dip is so lovely and impressive, so it’s perfect for your gathering. But it’s easy to serve up for lunch with a sliced baguette or as a suppertime side.

cherry tomatoes, shallot, garlic, and herbs on a baking sheet

What to Serve with Roasted Tomato Dip

This appetizer isn’t a smooth and creamy dip, so you need accompaniments that can really scoop up the chunks of tomatoes and mozzarella.

My favorite food to serve with this dip is toasted baguette slices. Here’s how I make them: Just slice the baguette into 1/4 inch pieces and lay them out on a baking sheet. Brush with a bit of olive oil and give them a sprinkle of salt. Bake in the oven for a few minutes, just until they’re a bit crispy.

Some other ideas for what to serve this dip with:

  • Mini naan bread
  • Chunks of sourdough bread
  • Slices of garlic bread
  • This delicious baked brie bread
  • Hearty crackers
  • Restaurant-style tortilla chips

Serve your dip with some small appetizer knives or spoons to spread the mozzarella, too!

Roasted Tomato Dip Ingredients

  • Cherry tomatoes – These little gems are the stars of the show. Look for vibrant red or a mix of colors for a visual pop. You can substitute grape tomatoes or Roma tomatoes, but will require quartering.
  • Garlic cloves – Roasted garlic adds a deep, mellow flavor. No cloves? No problem! Use a teaspoon of garlic powder instead.
  • Shallot – This adds a delicate oniony bite. Red onion works too, for a slightly sharper flavor, or you can omit it if you’re not a fan.
  • Olive oil – You can replace with avocado oil or any high-quality cooking oil.
  • Kosher salt & freshly cracked pepper
  • Red pepper flakes – Omit it you don’t want the extra spiciness.
  • Fresh mozzarella ball – Fresh burrata cheese is a luxurious alternative.
  • Fresh basil leaves – Fresh oregano or thyme can be used for a different flavor, but basil is my favorite flavor with tomatoes.
  • Parsley – Adds freshness and a pop of color, but can be omitted if necessary.
  • Green onions – Chives work well here too, for a milder onion flavor.
baked tomaotes with herbs and olive oil

How to Make Roasted Tomato Dip

STEP ONE: Preheat the oven. Preheat your oven to 400°F.

STEP TWO: Prep the tomatoes. Place tomatoes in an 8×10 inch baking dish or sheet pan. You can cover the dish with parchment paper to prevent sticking and to make clean up a breeze.

STEP THREE: Season the tomatoes. Sprinkle the garlic and chopped shallots around the tomatoes, then drizzle the entire dish with olive oil. Sprinkle the mixture with kosher salt, black pepper, and red pepper flakes.

STEP FOUR: Bake. Roast in a preheated oven for 25 minutes, stirring halfway in between.

STEP FIVE: Plate and garnish. When the garlic is soft and fragrant and the tomatoes are cooked through, remove the pan from the oven. Place the fresh mozzarella ball in the center of a plate or serving dish. Spoon the roasted tomato mixture around the mozzarella. Sprinkle the platter with fresh basil, parsley, and green onions.

STEP SIX: Serve. Serve right away alongside toasted baguette slices.

Tips and Recipe Notes

  • Use a nice big pan for this dip so you can spread the tomatoes out well. This will help them roast without steaming them, which will make them wet and soggy.
  • If you want to turn this into a smooth dip, transfer the tomatoes to mixing bowl and use an immersion blender to break apart the tomatoes. Stop when the dip is a consistency you like.

FAQs

Can I use dried herbs instead of fresh?

Yes, you can use 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs called for in the recipe.

My dip is too runny. How can I thicken it up?

If your dip seems too runny, try roasting the tomatoes for a few extra minutes. You can also strain the liquid out of the dip by pouring it in a colander to drain, or by lifting it off the pan using a slotted spoon.

What other vegetables can I roast with the tomatoes?

Bell peppers and zucchini cut into 1-inch pieces are great options to roast with the tomatoes. They’ll taste yummy with the seasonings in this dip. Add a bit of extra olive oil and seasonings to compensate for the added veggies.

Is this dip healthy?

Yes, this dip is a fairly healthy appetizer option. It’s low in calories and fat, and packed with vitamins and antioxidants from the tomatoes.

Can I serve this dip warm or cold?

This dip is delicious served warm or at room temperature. You can serve it cold, but I think it’s better when it’s at least room temperature.

What other ways can I use this dip?

The roasted tomato mixture can be used as a sauce for pasta, pizza, or chicken. It’s also a delicious topping for bruschetta!

close up of a slice of baguette with roasted tomato dip

How to Store Leftovers

In the Fridge: Leftover roasted tomato dip can be stored in an airtight container in the refrigerator for up to 3 days.

In the Freezer: You can freeze leftover Roasted Tomato Dip, but the texture might not be as delicious as when it was fresh. Let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you freeze your leftover dip, you may want to use the tomatoes in a pasta or other dish.

Can I make this dip recipe ahead of time?

Yes, this dip is ideal for making ahead of time. Follow the recipe instructions, then let the dip cool completely. Store it in the refrigerator for up to 24 hours before serving. When you’re ready to eat, serve it cold, or reheat (see below for instructions).

How to Reheat Roasted Tomato Dip?

You can reheat your leftover roasted tomato dip in the microwave, but using a skillet is my preferred method. Place the tomato dip in a skillet and set on the stove over low heat. Stir occasionally until warmed through, then plate as directed.

Can this recipe be made gluten-free?

This recipe is naturally gluten-free. Just be sure to choose gluten-free crackers or bread to serve it with. If you need a dairy-free version, omit the mozzarella, or replace it with a dairy-free alternative.

roasted tomato dip on a serving platter with mozzarella.

Roasted Tomato Dip

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Course Appetizer
Enjoy the flavors of summer with our Roasted Tomato Dip. This dip pairs perfectly with creamy mozzarella and crusty baguette slices for an irresistible appetizer that will elevate any gathering.

Ingredients
  

  • 20 ounces cherry tomatoes
  • 5 cloves garlic smashed
  • 1 shallot sliced into rings
  • 1 tablespoon olive oil
  • 1/2 teaspoon Kosher salt
  • freshly cracked pepper to taste
  • 1/4 teaspoon red pepper flakes
  • 1 fresh mozarella ball sliced
  • 4-5 basil leaves chopped
  • 2 tablespoons parsley minced
  • 2-3 green onions minced

Instructions

  • Preheat the oven. Preheat the oven to 400°F.
  • Prep the tomatoes. Place tomatoes in an 8×10 inch baking dish or sheet pan.
  • Season the tomatoes. Add garlic and shallots. Drizzle with olive oil. Sprinkle the tomato mixture with salt, black pepper, and red pepper flakes.
  • Bake. Roast in a preheated oven for 25 minutes, stirring halfway in between.
  • Plate and garnish. Right before serving: place the fresh mozzarella ball in the center of a plate or serving dish. Spoon the roasted tomato mixture around the mozzarella. Sprinkle with fresh herbs before serving.
  • Serve. Serve with toasted baguette slices on the side.

Video

Notes

  • Use a nice big pan for this dip so you can spread the tomatoes out well. This will help them roast without steaming them, which will make them wet and soggy.
  • If you want to turn this into a smooth dip, transfer the tomatoes to mixing bowl and use an immersion blender to break apart the tomatoes. Stop when the dip is a consistency you like.

Nutrition

Calories: 47kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 209mg | Potassium: 251mg | Fiber: 1g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 25mg | Calcium: 23mg | Iron: 1mg
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