Orange-Scented Roasted-Tomato-and-Garlic Dip
Published February 3, 1996
- Total Time
- 30 minutes
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Ingredients
15 plum tomatoes, cored and halved lengthwise
1 ½ teaspoons olive oil
⅛ teaspoon orange oil
5 cloves roasted garlic, peeled
½ teaspoon fresh lemon juice
Pinch of cayenne
1 ½ teaspoons kosher salt
Freshly ground pepper to taste
4 teaspoons chopped Italian parsley
Nutritional analysis per serving
11 grams carbs; 66 calories; 1 gram monosaturated fat; 2 grams fat; 3 grams fiber; 560 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees. Lightly oil a baking sheet and place the tomatoes on it cut side down. Roast until soft and lightly browned, about 20 minutes.
- Step 2
Place the tomatoes in a food processor with the olive oil, orange oil, garlic, lemon juice, cayenne, salt and pepper. Place in a bowl and stir in the parsley. Serve with cut vegetables, bread or crackers.
Private Notes