A lot of times, people just cook for meals. That is basically the opposite for us. We cook nonstop whenever we can. And so today, when I wanted to cook something, I saw some tomatoes in the fridge and decided to make a roasted tomato dip. It is simple, delicious, healthy and versatile.
Ingredients For the Roasted Tomatoes:
- 1 + 1/2 cups cherry tomatoes
- 1 tsp olive oil
- 1/2 tsp salt
- 1 crank of pepper
Instructions For the Roasted Tomatoes:
- Preheat oven to 425. Add parchment to a pan and set aside.
- In a bowl mix all of you ingredients and spread them evenly on the sheet.
- Bake for 15 minutes.
- Turn your broiler to HI and finish the tomatoes off in there for 3 minutes.
- Let cool before using for the dip.
Ingredients For the dip:
- Roasted tomatoes (recipe above)
- 2 tbsp olive oil
- 1 clove garlic
- 2 tbsp Greek yogurt
Instructions For the Roasted Tomatoes:
- All you need to do is add all of the ingredients to food processor (I found a mini food processor works best) and blend until creamy.
- Serve with crackers, vegetables or on top of rice or quinoa or on veggie burgers.
Enjoy,
Emily 🙂
