ORANGE & RSTD TOMATO & GARLIC DIP

By BobD

Ingredients

• YIELD 2 CUPS
• 15 plum tomatoes, cored and halved lengthwise
• 1 1/2 teaspoons olive oil
• 1/8 teaspoon orange oil
• 5 cloves roasted garlic, peeled
• 1/2 teaspoon fresh lemon juice
• Pinch of cayenne
• 1 1/2 teaspoons kosher salt
• Freshly ground pepper to taste
• 4 teaspoons chopped Italian parsley

Preparation

Step 1

Preheat the oven to 450 degrees.

Lightly oil a baking sheet and place the tomatoes on it cut side down. Roast until soft and lightly browned, about 20 minutes.

Place the tomatoes in a food processor with the olive oil, orange oil, garlic, lemon juice, cayenne, salt and pepper.

Place in a bowl and stir in the parsley.

Serve with cut vegetables, bread or crackers.