“Here’s one for a lazy Sunday night with friends, crisp rosé, and twinkling patio lights,” Sonja and Alex Overhiser write in their cookbook, A Couple Cooks: 100 Recipes to Cook Together. “Throw tomatoes into a sizzling hot pan until they burst forth their juices, then add garlic, oregano, and fresh basil. Serve the dip warm with crackers or crusty bread, and your friends won’t be able to tear themselves away.” We wouldn’t be surprised if all this magic made those twinkling patio lights just materialize.

Truly, this elegant dish is one of those recipes you should have in your back pocket when you want to look effortlessly elegant. It comes together in just minutes — you can even chat and sip on some of that crisp rosé while you’re cooking. Plus, the dip is vegan-friendly and is inherently gluten-free. That said, a sprinkling of fresh feta also makes it sing.

One last tip from the Overhisers before you get started? “Grape tomatoes work surprisingly well here: Their sturdier flesh makes a thicker, juicier sauce than cherry tomatoes.” Oh, and lastly, if you’re low on crackers, check out their tip for quick crostinis.

Garlicky Burst Tomato Dip Recipe

MAKES: 2 cups [480 G] (8 servings)

Ingredients

2 Tbsp olive oil
2 pints (20 oz [570 g]) grape tomatoes or cherry tomatoes
4 garlic cloves, minced
1 tsp smoked paprika
½ tsp dried oregano
½ tsp kosher salt
2 Tbsp finely chopped fresh
basil, or ½ Tbsp dried Italian seasoning
1 tsp balsamic vinegar
Freshly ground black pepper
Crostini or crackers, for serving (see Tips)

Instructions

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the tomatoes and cook, stirring occasionally, until lightly browned on both sides, about 4 minutes. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
Lower the heat and carefully mash the tomatoes with a potato masher (taking care to avoid spitting hot juices), until most of the liquid is released but the texture is slightly chunky. Add the smoked paprika, oregano, and kosher salt. Return to medium heat and cook until thickened to the desired consistency, 2 to 3 minutes.
Remove from the heat and stir in the basil, balsamic vinegar, and the remaining 1 tablespoon of olive oil. Pour into a serving dish and let cool for at least 10 minutes to serve warm, or 30 minutes for room temperature (the flavor intensifies as it cools). Serve with crostini or crackers.

Tips

Sprinkling with crumbled feta or goat cheese takes this dip over the top.
To make homemade crostini for serving, preheat the oven to 425°F [220°C]. Slice a baguette into thin slices on the bias (diagonally) and arrange on a baking sheet in a single layer. Bake until lightly browned and very crisp, 7 to 10 minutes. Cool to room temperature.
For Gluten-Free: Serve with gluten-free crackers or crostini.

Storage: The dip will keep, refrigerated, for up to 1 week.