- 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
Method
- 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.
Tips
Add the olive oil in a slow but steady stream to the blender to ensure that this fresh and bright dip emulsifies properly.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 2 tbsp/30 mL
- Calories:
- 120
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 2 g
- Sodium:
- 50 mg
