Roasted Red Tomato & Fennel Dip

By Grammie926

Add olive oil in a slow, steady stream to the blender to ensure that this fresh and bright dip emulsifies properly.

Ingredients

• 340 ml pkg tomatoes
• 2 garlic cloves minced
• 3/4 cup + 2 tbsp olive oil
• 1 tsp fennel seeds crushed
• 1 thick slice bread torn into pieces (1/2 cup)
• 2 tsp red wine vinegar
• 2 tsp sweet chili pepper paste
• 1/4 /tsp salt

Preparation

Step 1

Preheat oven to 400F. In a bowl, combine tomatoes, garlic 2 tblsp olive oil & fennel seeds. Mix until tomatoes are well coated. Transfer to roasting pan & roast 30-35 min until blistered & slightly charred. Remove & cool.

In blender, puree all but oil. Add oil in smooth stream & puree until smooth. Serve with variety of veg....eg asparagus, thinly sliced cabbage (keep core attached to hold together), cauliflower, cucumber, etc.