Oven Roasted Tomato Dip-Sauce-Spread-Stuff...
I don't know what you should call it, but do yourself a favor and grab some Roma tomatoes - you're going to want to make this delectable dip-sauce-spread-stuff right away.
Did I mention how versatile this stuff is? Use it as a great dip for fresh veggies or pita chips, use it as a sauce on chicken or pasta**, use it as a flavorful mayo substitute on cold cut sandwiches, or use it as a delicious accompaniment to your favorite cooked eggs. Let me know how you decide to enjoy this yummy concoction.
As usual, it's really easy to make - let me show you how. Here we go...
First we roast Roma tomatoes and whole cloves of garlic in a hot oven. Cool to room temperature and proceed to the next step.
When tomatoes and garlic are cool, peel the papery skin off the garlic cloves. Put peeled garlic, tomatoes, cream cheese, sour cream, salt, and pepper into food processor bowl fitted with a metal cutting blade. Process until mix is smooth. Serve at room temperature. May be made up to 2 days ahead. Refrigerate leftovers.
Oven Roasted Tomato Dip-Sauce-Spread-Stuff
makes about 2 cups
Ingredients
6 Roma Tomatoes, quartered
2 clove garlic, whole and unpeeled
2-3 tablespoons olive oil
6 ounces cream cheese, softened
1/4 cup sour cream
1 1/4 teaspoons Kosher salt
1 1/2 teaspoons ground black pepper
Garnish with chopped chives, scallions, or parsley
Directions
Preheat oven to 450F.
Place tomatoes and whole, skin-on garlic cloves on a baking sheet.
Sprinkle with olive oil and toss to coat.
Roast in a preheated 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 s&p into the work bowl of a food processor fitted with metal chopping blade.
Process until smooth.
Garnish and serve at room temperature.
Notes
Can be made up to 2 days in advance. Refrigerate leftovers.
To use as a sauce for pasta, thin it slightly with a bit of milk or cream. Use it sparingly - it's very intensely flavored.