Directions:
- Preheat oven to 400°F
- In a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds. Mix until tomatoes are well coated then transfer to a roasting pan. Roast tomatoes 30-35 minutes or until they blister and are slightly charred. Remove and cool.
- In a blender, purée together the roasted tomatoes, toasted bread, vinegar, chili pepper paste and the salt. Add the remaining olive oil in a slow steady stream and purée until smooth. Transfer dip to a bowl and serve with an assortment of chopped vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.42 Kcal (714 kJ) | ||
| Calories from fat | 162.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.04g | 28% | |
|---|---|---|---|
| Cholesterol | 2.07mg | 1% | |
| Sodium | 74.31mg | 3% | |
| Potassium | 12.04mg | 0% | |
| Total Carbs | 2.29g | 1% | |
| Sugars | 0.1g | 0% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 0.48g | 1% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.2mg | 1% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 718.84 Kcal (3010 kJ) | ||
| Calories from fat | 684.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 76.09g | 28% | |
|---|---|---|---|
| Cholesterol | 8.74mg | 1% | |
| Sodium | 313.43mg | 3% | |
| Potassium | 50.79mg | 0% | |
| Total Carbs | 9.66g | 1% | |
| Sugars | 0.4g | 0% | |
| Dietary Fiber | 0.88g | 1% | |
| Protein | 2.03g | 1% | |
| Vitamin C | 2.9mg | 1% | |
| Iron | 0.7mg | 1% | |
| Calcium | 31.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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