Roasted Tomato Dip

5 from 1 vote

Enjoy the flavors of summer with our Roasted Tomato Dip. This dip pairs perfectly with creamy mozzarella and crusty baguette slices for an irresistible appetizer that will elevate any gathering.

Course: Appetizer

Cuisine: American

Keyword: Roasted Tomato Dip

Servings:

Calories: 47kcal

Equipment

Ingredients

20 ounces cherry tomatoes
5 cloves garlic smashed
1 shallot sliced into rings
1 tablespoon olive oil
1/2 teaspoon Kosher salt
freshly cracked pepper to taste
1/4 teaspoon red pepper flakes
1 fresh mozarella ball sliced
4-5 basil leaves chopped
2 tablespoons parsley minced
2-3 green onions minced

Instructions

Preheat the oven. Preheat the oven to 400°F.
Prep the tomatoes. Place tomatoes in an 8x10 inch baking dish or sheet pan.
Season the tomatoes. Add garlic and shallots. Drizzle with olive oil. Sprinkle the tomato mixture with salt, black pepper, and red pepper flakes.
Bake. Roast in a preheated oven for 25 minutes, stirring halfway in between.
Plate and garnish. Right before serving: place the fresh mozzarella ball in the center of a plate or serving dish. Spoon the roasted tomato mixture around the mozzarella. Sprinkle with fresh herbs before serving.
Serve. Serve with toasted baguette slices on the side.

Video

Notes

Use a nice big pan for this dip so you can spread the tomatoes out well. This will help them roast without steaming them, which will make them wet and soggy.

If you want to turn this into a smooth dip, transfer the tomatoes to mixing bowl and use an immersion blender to break apart the tomatoes. Stop when the dip is a consistency you like.

Nutrition