Roasted Tomato Dip

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 This recipe was inspired by the GOOP webpage, where they have presented a roasted tomato vinaigrette some time ago. I changed the preparation and ingredients a bit to make this lovely and versatile dip.

 Ingredients (makes a small jar):
  • 200 g yellow and red cherry tomatoes
  • ½ teaspoon dried oregano
  • 8-12 basil leaves
  • 8 tablespoons olive oil
  • 4 garlic cloves
  • salt & pepper
  • 3 tablespoons dark balsamico vinegar

Preheat the grill to 200 degrees Celsius.

Peel the garlic and chop. Toss the cherry tomatoes with oregano, 2 tablespoons of olive oil, chopped garlic and season with pepper and salt. Transfer to a baking sheet, and roast under the grill in the oven for 20 minutes, or until blistered and starting to burst. Remove and cool to room temperature.

Combine tomatoes, balsamico vinegar, basil leaves and the rest of the olive oil in a blender; blend and season with salt and pepper to taste.


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