Roasted tomato and garlic dip
An easy tomato and garlic dip recipe to accompany savoury goodies.
Ingredients
- 3 tomatoes
- 1 head of garlic
- 5-6 tsp olive oil
- ½ tsp salt (may need more)
- 1 tsp sugar
- ½ tsp chilli powder
Instructions
- Pre heat the oven at 200 deg C.
- Score the skin of the tomatoes, vertically ( do not run the knife deep, just lightly score). Place in an oven safe bowl.
- Rub 2-3 tsp of olive oil and the ½ tsp salt all over the tomatoes.
- Cut the head of garlic in half horizontally and place on a piece of foil big enough to be able to wrap it.
- Drizzle the remaining olive oil over the garlic halves. Wrap the foil around them and seal to form a parcel.
- Place the garlic parcel along with the tomatoes in the baking pan.
- Place the pan in the oven and bake for 20-25 minutes or till the tomatoes are tender.
- Remove from the oven and transfer to a blender. (If your blender cannot handle very hot ingredients, cool the tomatoes and garlic).
- Unwrap the garlic parcel and squeeze out the roasted garlic into the blender.
- Add the chilli powder and sugar.
- Blend everything to a puree.
- Check the salt and add more if necessary. See notes below.
- Let the dip come to room temperature before serving as an accompaniment to savoury snacks or dumplings.
Video
Notes
Check the heat level of the dip; if you like it spicier, mix in a little more chilli powder.