Makes 1 bowl of dip
Smoky Tomato Dip
This dip is perfect for sunny picnics, and generally a hit with adults and kids alike. I tend to serve it surrounded by a selection of vegetable crudités (like peppers, cucumbers, sliced or cherry tomatoes, sugar snap peas, radishes, carrot sticks or mini corn), as well as crackers, breadsticks or flatbreads. It also works well spread into pitta breads, perhaps with a handful of fresh basil or rocket leaves and a sprinkling of feta. You could also add a little extra water or stock when blending, and make this into a smoky tomato soup, too. I’ve found that roasting the tomatoes first with the garlic, onions and the red wine vinegar really helps to develop their flavours and is definitely worth the effort.
- 1 red onion, peeled & cut into wedges
- 2 cloves garlic, peeled
- 6 tomatoes (around 360g), quartered
- 2 tbsp Aspall Organic Red Wine Vinegar
- 2 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper
- 400g tin of cannellini beans
Preheat the oven to 180ºC.
Tip the red onion, garlic and tomatoes into a large baking tray then add the red wine vinegar, olive oil and paprika. Season well then toss everything together. Roast for 30 mins.
After 30 minutes, add the cannellini beans and give everything a good mix together. Roast for a further 10 minutes.
Leave to cool for 10 minutes then tip into a blender and blitz until smooth. Taste for seasoning and add more salt and/or pepper as desired.
Once the dip has cooled, place in the fridge until needed.
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