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Prep Time
10 mins
Total Time
40 mins
Makes
2 cups (500 mL) dip

Ingredients

1 pkg
grape tomatoes, halved
340 mL
2 cloves
garlic, minced
3/4 cup + 2 tbsp
olive oil
175 mL + 30 mL
1 tsp
fennel seeds, crushed
5 mL
1
thick slice of bread, toasted and torn in pieces (about 1/2 cup/125 mL)
2 tsp
red wine vinegar
10 mL
2 tsp
Chili Pepper Seasoning Paste
10 mL
1/4 tsp
salt
1 mL

Directions

Step 1
Preheat oven to 400°F (200°C). In a bowl, combine the tomatoes, garlic, 2 tbsp (30 ml) olive oil and fennel seeds. Mix until tomatoes are well coated then transfer to a roasting pan. Roast tomatoes 30 to 35 min. or until they blister and are slightly charred. Remove and let cool.
Step 2
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 stream and purée until smooth. Transfer dip to a bowl and serve with an assortment of chopped vegetables.

Tip

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

Nutrition Description:
2 tbsp/30 mL
Calories:
120
Fat:
13
Saturated Fat:
2
Carbs:
2
Sodium:
50 mg