Ingredients:

  • lbs (900g) Ripe Roma or Vine Tomatoes, chopped
  • oz (226g) Full-fat Cream Cheese, softened
  • /2 cup (120ml) Full-fat Mayonnaise
  • /2 cup (50g) Freshly Grated Parmesan Cheese, plus extra for topping
  • large cloves Fresh Garlic, minced very finely
  • /2 cup, packed Fresh Basil Leaves, thinly sliced (chiffonade)
  • Tablespoons Extra Virgin Olive Oil (EVOO), divided
  • Tablespoon Good quality Balsamic Vinegar
  • teaspoon Dried Oregano
  • teaspoon Kosher Salt (or to taste)
  • /2 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish or 1.5-quart oven-safe casserole dish with 1/2 tablespoon of EVOO.
  2. Macerate Tomatoes: In a small bowl, gently toss the diced tomatoes with 1 tablespoon of EVOO, half the minced garlic, the oregano, and a good pinch of salt and pepper. Set aside for 5 minutes to allow juices to release.
  3. Create the Creamy Base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, and the remaining minced garlic. Whisk until smooth and well incorporated—ensuring no lumps remain.
  4. Fold in Freshness: Gently fold in the majority of the fresh basil (reserving a little for garnish) and the balsamic vinegar into the cream cheese mixture.
  5. Combine Components: Gently drain some of the excess liquid from the macerated tomatoes. Fold the tomatoes into the creamy base until just combined. Do not overmix.
  6. Bake: Transfer the mixture to the prepared baking dish. Sprinkle the remaining Parmesan cheese evenly over the top. Bake for 20–25 minutes, or until the dip is hot throughout, bubbling gently around the edges, and the top is lightly golden brown.
  7. Finish & Serve: Remove from the oven. Drizzle with the remaining 1/2 tablespoon of EVOO and garnish with the reserved fresh basil. Serve immediately while piping hot with toasted baguette slices or sturdy crackers.