Dip De Tomate Asado Y Pimiento Rojo (roasted Tomato And Red Pepper Dip)
This Dip de Tomate Asado y Pimiento Rojo (Roasted Tomato and Red Pepper Dip) is a classic Andalusian dish that is perfect for serving as an appetizer or snack. The roasted flavors of the tomatoes and red peppers create a rich and savory dip that pairs perfectly with crusty bread or crunchy vegetables.
Ingredients
- 4 large tomatoes, halved
- 2 red bell peppers, halved and seeds removed
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the tomatoes and red peppers on a baking sheet, cut side up.
- Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.
- Roast in the oven for 25-30 minutes, or until the vegetables are soft and slightly charred.
- Remove from the oven and let cool slightly.
- Peel off the skins from the tomatoes and red peppers.
- Transfer the roasted vegetables to a food processor and blend until smooth.
- Season with additional salt and pepper to taste.
- Transfer the dip to a serving bowl and drizzle with a little extra olive oil before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 10g
- Protein
- 2g
- Fat
- 8g
Supplies
Baking sheet Food processor
Tools
Sharp knife Cutting board
Serving suggestions
Serve the dip with crusty bread, pita chips, or fresh vegetables.
Tips & tricks
For an extra smoky flavor, you can grill the tomatoes and red peppers instead of roasting them in the oven.
Cost
$8