Roasted Cherry Tomato and Garlic Dip

• 16 ounces cherry tomatoes halved, or heirloom, or vine-ripe tomates, sliced into 1/2-inch thick
• 1 whole garlic 1 head, top cut off
• 2 tablespoons olive oil for drizzling
• 1 x salt and black pepper for sprinking
• 2 tablespoons olive oil, extra-virgin
• 1/2 cup white beans drained and rinsed, optional
• 2 tablespoons parmesan, parmigiano-reggiano cheese, grated
• 1/2 tablespoon balsamic vinegar or to taste
• 1 teaspoon lemon juice or to taste

1. Preheat the oven to 400F (200C).
2. Place the tomates and head of garlic on a large baking sheet coated with cooking spray.
3. Drizzle the olive oil over the tomatoes and garlic.
4. Sprinkle about 1/4 teaspoon salt and 18 teaspoon black pepper.
5. Roast for 50 to 60 minutes until the tomatoes are shriveled and garlic become soft.
6. Cool for a few minutes until the garlic is cool enough to handle.
7. Squeeze the garlic cloves out of the skin.
8. Transfer the roasted tomatoes and garlic cloves into a food processor along with extra-virgin olive oil, white beans if using, parmesan cheese, vinegar and lemon juice.
9. Process until smooth.
10. Adjust seasoning with salt, pepper, vinegar and lemon juice to taste.
11. Serve or cover with a plastic wrap, put in the frige until ready to use.
12. Note: adding white beans gives the dip extra creaminess and thickness, this is optional.

tomatoes, garlic, olive oil, salt, olive oil, white beans, parmesan, balsamic vinegar, lemon juice

Taken from recipeland.com/recipe/v/roasted-cherry-tomato-garlic-di-52664 (may not work)