Roasted Tomato and Fennel Dip
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
2 cups
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
- 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.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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