Orange Scented Roasted Tomato And Garlic Dip Recipes

ROASTED GARLIC AND TOMATO DIP

Steps:

• Remove the papery outer skin from the garlic.
• Cut tops off of bulbs and brush with 1/2 teaspoon of olive oil.
• Wrap each bulb in foil.
• Place garlic and tomatoes on a foil lined baking pan.
• Brush tomatoes with remaining oil.
• Bake at 425 degrees for 30 minutes, or until garlic is softened.
• Cool for 15 minutes then squeeze garlic into a mixing bowl.
• Drain any liquid from tomatoes, chop, and add to garlic.
• Stir in cream cheese and seasonings.
• Serve with crackers.

ORANGE-SCENTED ROASTED-TOMATO-AND-GARLIC DIP

Steps:

• 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.
• 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.

ROASTED TOMATO AND ONION DIPPING SAUCE

Steps:

• Preheat the oven to 275 degrees F.
• Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.

ROASTED GARLIC & TOMATO SPREAD

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush each with 1/2 teaspoon oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in a foil-lined 9-in. square baking pan. Brush tomatoes with remaining oil., Bake at 425° for 30-35 minutes or until garlic is softened. Cool for 10-15 minutes; squeeze garlic into a small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in the cream cheese, Italian seasoning and salt. Serve with your favorite crackers or snack breads.

ROASTED TOMATO DIP

Steps:

• Place tomatoes and whole, skin-on garlic cloves on a baking sheet. Sprinkle with olive oil and toss to coat. Roast in a preheated 450 F oven for 25-30 minutes. Remove from oven and cool completely. Remove paper skin from garlic cloves. Place tomatoes, peeled garlic, cream cheese, sour cream, and salt and pepper into the work bowl of a food processor fitted with metal chopping blade. Process until smooth. Garnish and serve at room temperature. Can be made up to 2 days in advance. Refrigerate leftovers.

ROASTED TOMATO AND GARLIC SOUP

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 450°F. Oil two large, shallow baking sheets.
• Wash, core, and halve the tomatoes. Arrange half the tomatoes on each baking sheet and scatter the onion over them. Add the garlic and drizzle the olive oil over the vegetables. Using a spatula, turn the vegetables until they are coated with the olive oil, then spread them out in a single layer. Sprinkle with the salt and pepper.
• Roast the vegetables for 15 to 20 minutes, until the onion begins to brown slightly.
• Puree the roasted vegetables in a food processor fitted with the steel blade or a blender in batches, adding the basil and thyme and some of the chicken broth to each batch. Add salt and pepper to taste. Serve the soup hot or cold with a dollop of sour cream.