Winter Crudités With Lemony White Bean & Tomato Dip

1. 1

   Combine the lemon juice, zest, water, rosemary leaves, salt, and garlic in a food processor. Process until smooth. Add the beans. Process until very smooth, scraping down as needed. With the machine still running, pour in the olive oil. Continue to process until very smooth.

2. 2

   Transfer the white bean dip to a serving dish. Add the tomato jam in tiny dollops, evenly distributed, then swirl slightly to incorporate (but not so much that the two blend). Drizzle with olive oil and sprinkle with flaky salt.

3. 3

   Serve with vegetables like broccoli or cauliflower florets (steamed), rainbow carrots, celery, endives, fennel slices, and small rainbow potatoes (boiled).

4. 4

   Set a large (roughly 12-inch) skillet over medium heat. Add the olive oil, then chopped onion. Season with a pinch of salt. Saute until soft, stirring occasionally, about 10 minutes.

5. 5

   Add the tomatoes, sugar, and vinegar, and stir. Adjust the heat as needed to keep at a steady simmer and cook, stirring often, until the syrup is thick, about 25 minutes. (Dragging a spoon along the pan should leave a distinct trail.) Transfer to a heat-proof container and refrigerate to cool completely. Will keep, refrigerated, for 2 to 3 weeks.

* Per serving · 4 servings · Values may vary.