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Roasted Tomato & Red Pepper Dip

5 from 1 vote
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Prep Time 5 minutes
Cook Time 45 minutes

Ingredients
  

For roasting tomatoes, peppers and garlic

  • 10 roma tomatoes halved, seeds removed
  • 2 red bell peppers quartered, core and seeds removed
  • 2 heads garlic 1/2" trimmed off top of each head
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt

To make the dip

  • 2 Tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon zest
  • 1/2 teaspoon smoked paprika or more to taste
  • 1/2 teaspoon crushed aleppo pepper (or red pepper flakes) or more to taste
  • salt to taste

Instructions
 

For roasting tomatoes, peppers and garlic

  • Preheat oven to 425° F. Place prepared tomatoes, red peppers and garlic on rimmed baking sheet. Drizzle with olive oil and salt. Roast for 40-45 minutes until edges begin to blacken.

To make the dip

  • Remove from oven and transfer to a blender or food processor. Add 2 tablespoons EVOO, red wine vinegar, lemon zest, smoked paprika, aleppo pepper. Pulse 3-4 times. Season with salt to taste. Serve with favorite crackers or crostini. Enjoy!