For Maggie Fischer, food and family have always been intertwined—often with humor.
“Of course, we knew dinner was ready when the smoke alarm went off,” Fischer says.
Her dream dinner? “Frida Kahlo, my grandmother and my son, Aiden,” she says. “We’d listen to Electric Light Orchestra and I’d order pizzas so the smoke alarm can’t go off.”
Perfect happiness, for Fischer, is simple: “Being surrounded by my family, nature and being able to create freely.”
That blend of creativity and comfort shows up in her go-to: Madison’s Tomato Bean Dip, a rustic, flavorful dish that turns a few pantry staples into a crowd-pleaser—best served warm with pita.
“My greatest achievement is my son’s happiness,” she says. “And if I could have one superpower, it would be to unlock the artist in every person I meet.”
Like her outlook, the recipe keeps things simple, authentic and full of warmth.
Madison’s Tomato Bean Dip
Recipe from Maggie Fischer, Arts Director, City of Long Branch
Ingredients
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2 pints (about 4 cups) cherry tomatoes
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3 Tbsp extra-virgin olive oil
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4 garlic cloves, peeled and smashed
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1 can (15 oz) cannellini beans, drained and rinsed
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Salt and freshly ground black pepper, to taste
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Warm pita bread, for serving
Instructions
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Preheat oven to 400°F.
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Combine cherry tomatoes, garlic cloves and olive oil. Toss to coat, then season lightly with salt and pepper.
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Roast for 20–25 minutes, or until tomatoes blister and begin to burst.
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Add the cannellini beans to the pan, toss gently and return to the oven for 5 more minutes to heat through.
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Using a fork, lightly smash the tomatoes and beans together to create a rustic dip or spread.
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Taste and adjust seasoning.
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Serve warm with pita bread.