Roasted Tomato and Fennel Dip |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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Such a delicious Dip - Add the olive oil in a slow but steady stream to the blender to ensure that this fresh and bright dip emulsifies properly. Ingredients:
1 (340 ml) package santalina tomatoes, halved |
2 garlic cloves, minced |
3/4 cup plus 2 tablespoons extra-virgin olive oil, divided |
1 teaspoon fennel seed, crushed |
1 slice thick bread, toasted and torn in pieces, about 1/2 cup |
2 teaspoons red wine vinegar |
2 teaspoons chili peppers, seasoning paste |
1/4 teaspoon salt |
Directions:
1. Preheat oven to 400°F
2. 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.
3. 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.
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