German Tomato Dip

German Tomato Dip

Recipes Overview

A German tomato dip. A healthy alternative to ketchup – made with fresh tomatoes. Our strongly flavored, vegetarian tomato dip is given a Mediterranean touch by thyme, olive oil and chilies, which harmonizes with numerous flavors and foods – ideal for a party buffet, barbecue or with herbed cheese, tortilla chips and nachos.
Tomato is the most popular vegetable in Germany. In general, it is high on the list of the most eaten vegetables throughout Europe. In addition, it does not have to be imported from far away. Instead, it is grown in numerous European countries, including Italy, Spain, Portugal, the Netherlands,…
This German tomato dip with its spicy flavor is perfect for vegetables, fish, meat and potatoes (yet another very popular vegetable in Germany and Europe). It gets a pleasant spiciness from the chili peppers.
This dip is a super alternative to store-bought ketchup. And significantly healthier. Serve it with BBQ, steak, fish fillet, fried potatoes, boiled potatoes, fries and many other dishes. It is a super all-rounder.

The German tomato dip is easy to prepare. Stored in the refrigerator, it keeps for a while thanks to the vinegar. It is best to use freshly bought but ripe tomatoes, which are still very aromatic. If tomatoes are stored in the refrigerator, they lose flavor. When buying just close your eyes and trust your nose: fresh, aromatic tomatoes smell intense in a good way. A soft green panicle that smells intense is the most reliable sign of a ripe tomato.



Peel and finely dice the onion. Halve the chili pepper lengthwise, remove the stalk, seeds and septum and chop finely. Briefly scald the tomatoes, rinse with cold water, skin, halve, remove the stalks and seeds – strain the latter through a sieve, set the resulting juice aside. Cut the fruit flesh into small pieces.


Heat olive oil in a pot, sauté onion until translucent, add chili and tomato paste and fry briefly. Sprinkle with raw cane sugar, pour in the stock. Add tomatoes, tomato juice and vinegar and simmer for 10 minutes.


Chop the parsley and thyme, add, season with salt and pepper.


Blend well with a hand blender or pass through a sieve. Allow the tomato dip to cool. Arrange and serve the German tomato dip.

German tomato dip


  • 1 medium onion
  • 1 chili pepper
  • 600 g tomato
  • 2 tablespoons olive oil, cold pressed
  • 2 tablespoons tomato paste
  • 1 tablespoon raw cane sugar
  • 80 ml vegetable stock
  • 2 tbsp. tomato vinegar (alternatively fruit vinegar)
  • 1 tbsp parsley
  • 1 tsp thyme leaf
  • Salt & pepper