Smoky Spanish tomato and garlic dip

recipe Detail


A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter


- 2 large tomatoes

- 3 cloves of garlic

- 2 tablespoons olive oil

- Salt and pepper

- 1 teaspoon smoked paprika

- 1 teaspoon cumin

- 1 teaspoon chili flakes


1. Preheat your oven to 400 degrees F (200 degrees C).


2. Wash and dry the tomatoes, then slice them in half.


3. Peel and slice the garlic cloves thinly.


4. In a small bowl, mix together the olive oil, smoked paprika, cumin, chili flakes, and a pinch of salt and pepper.


5. Place the tomato halves cut side up on a baking tray lined with parchment paper.


6. Drizzle the seasoned olive oil mixture over the tomatoes, making sure they are evenly coated.


7. Add the sliced garlic on top of the tomatoes.


8. Roast the tomatoes in the oven for 25-30 minutes, or until they are soft and slightly charred.


9. Remove the tomatoes from the oven and let them cool for a few minutes.


10. Once cooled, transfer the tomatoes and garlic to a food processor or blender.


11. Blend until smooth, adding a little bit of water if needed to achieve a creamy consistency.


12. Taste and adjust the seasoning as desired.


13. Serve the smoky Spanish tomato and garlic dip in a bowl, drizzled with a little bit of olive oil and topped with a sprinkle of smoked paprika.


14. Enjoy with your favorite chips, crackers, or vegetable sticks for a delicious and flavorful dip. This dip can also be used as a spread for sandwiches or wraps. Enjoy!

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