Roasted Tomato & Fennel Dip
Prep Time
Makes
Cooking Mode
1 pkg grape tomatoes, halved
2 cloves garlic, minced
¾ cup + 2 tbsp olive oil
1 tsp fennel seeds, crushed
1 thick slice of bread, toasted and torn in pieces (about 1/2 cup/125 mL)
2 tsp red wine vinegar
2 tsp Chili Pepper Seasoning Paste
¼ tsp salt
1 pkg grape tomatoes, halved
2 cloves garlic, minced
¾ cup + 2 tbsp olive oil
1 tsp fennel seeds, crushed
1 thick slice of bread, toasted and torn in pieces (about 1/2 cup/125 mL)
2 tsp red wine vinegar
2 tsp Chili Pepper Seasoning Paste
¼ tsp salt
Directions
1Preheat 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.
2In 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.
Tips
1
Add the olive oil in a slow but steady stream to the blender to ensure that this fresh and bright dip emulsifies properly.
Disclaimer
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Personal Note
Personal Note
