Roasted Tomato & Fennel Dip

Prep time: 10min
Total time: 40min
Makes 2 cups (500 mL)
1 pkg
Very Sweet Santalina™ Grape Tomatoes, halved
340 mL
2 cloves
garlic, minced
3/4 cup
extra virgin olive oil, plus 2 tbsp (30 mL) extra virgin olive oil
175 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
2 tbsp/30 mL
calories
120
fat
13 g
saturated fat
2 g
carbs
2 g
sodium
50 mg
potassium
55 mg

Directions

  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.

  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.