Roasted Cherry Tomato and Garlic Dip
Oven-roasted cherry tomato and garlic make this delicious dip absolutely addictive. Sweet, tangy and garlicky. You can dip some crunchy vegetables into it, spread it over the toast or toss it with some pasta. Heirloom or vine-ripe tomatoes work well too.
halved, or heirloom, or vine-ripe tomates, sliced into 1/2-inch thick
1 head, top cut off
salt and black pepper
olive oil, extra-virgin
drained and rinsed, optional
or to taste
or to taste
Preheat the oven to 400℉ (200℃).
Place the tomates and head of garlic on a large baking sheet coated with cooking spray.
Drizzle the olive oil over the tomatoes and garlic.
Sprinkle about ¼ teaspoon salt and ⅛ teaspoon black pepper.
Roast for 50 to 60 minutes until the tomatoes are shriveled and garlic become soft.
Cool for a few minutes until the garlic is cool enough to handle.
Squeeze the garlic cloves out of the skin.
Transfer the roasted tomatoes and garlic cloves into a food processor along with extra-virgin olive oil, white beans if using, parmesan cheese, vinegar and lemon juice.
Process until smooth. Adjust seasoning with salt, pepper, vinegar and lemon juice to taste.
Serve or cover with a plastic wrap, put in the frige until ready to use.
Note: adding white beans gives the dip extra creaminess and thickness, this is optional.