Roasted Tomato and Fennel Dip

1. 1

   Preheat oven to 400F

2. 2

   In a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds.

3. 3

   Mix until tomatoes are well coated then transfer to a roasting pan.

4. 4

   Roast tomatoes 30-35 minutes or until they blister and are slightly charred.

5. 5

   Remove and cool.

6. 6

   In a blender, puree together the roasted tomatoes, toasted bread, vinegar, chili pepper paste and the salt.

7. 7

   Add the remaining olive oil in a slow steady stream and puree until smooth.

8. 8

   Transfer dip to a bowl and serve with an assortment of chopped vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.