|
Recipe and Newsletter Archive
MARBLED CANNELLINI DIP WITH ROASTED TOMATOES 4 large tomatoesWash the tomatoes and cut them in halves or quarters. Place them skin side down on a nonstick baking sheet, drizzle them with a tablespoon of olive oil and sprinkle them lightly with salt. Roast the tomatoes slowly, at 275°, for 2 to 2 1/2 hours. They will be reduced in size and the caramelized juices will be dark, perhaps even charred. Allow them to cool until you can handle them, then scrape the pulp gently off of the skins into a bowl, and discard the skins. You will have about 2/3 cup of dark, concentrated tomato pulp. Meanwhile, combine the cannelini, 2 or 3 tablespoons olive oil, the garlic, lemon juice, oregano and a pinch of salt in the food processor and process until fairly smooth. Add the olives and process for a few seconds only, to coarsely chop a few of the olives. Taste and correct the seasoning with more salt, a dash of pepper or a little more lemon juice if needed. Pour the bean mixture into a shallow bowl, and spoon all or some of the roasted tomatoes into the center, to your taste. Serve with crostini, crackers, focaccia, or toasted pita triangles.
Makes about 2 cups.
|