- 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
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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
