Roasted Tomato And Fennel Dip

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• 1 (340 ml) package santalina tomatoes, halved
• 2 garlic cloves, minced
• 3/4 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fennel seed, crushed
• 1 slice thick bread, toasted and torn in pieces, about 1/2 cup
• 2 teaspoons red vinegar
• 2 teaspoons chili peppers, seasoning paste
• 1/4 teaspoon salt

Recipe

• 1 preheat oven to 400°f
• 2 in a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds. mix until tomatoes are well coated then transfer to a roasting pan. roast tomatoes 30-35 minutes or until they blister and are slightly charred. remove and cool.
• 3 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 steady stream and purée until smooth. transfer dip to a bowl and serve with an assortment of chopped vegetables.