Roasted Tomato and Fennel Dip

• 1 (340 ml) packagesantalina tomatoes, halved
• 2 garlic cloves, minced
• 34 cup plus 2 tablespoons extra-virgin olive oil, divided
• 1 teaspoon fennel seed, crushed
• 1 slice thick bread, toasted and torn in pieces, about 1/2 cup
• 2 teaspoons red wine vinegar
• 2 teaspoons chili peppers, seasoning paste
• 14 teaspoon salt

1. Preheat oven to 400F
2. In a bowl, combine the tomatoes, garlic, 2 tablespoons olive oil and fennel seeds.
3. Mix until tomatoes are well coated then transfer to a roasting pan.
4. Roast tomatoes 30-35 minutes or until they blister and are slightly charred.
5. Remove and cool.
6. In a blender, puree together the roasted tomatoes, toasted bread, vinegar, chili pepper paste and the salt.
7. Add the remaining olive oil in a slow steady stream and puree until smooth.
8. Transfer dip to a bowl and serve with an assortment of chopped vegetables.

tomatoes, garlic, extravirgin olive oil, fennel, bread, red wine vinegar, chili peppers, salt

Taken from www.food.com/recipe/roasted-tomato-and-fennel-dip-441629 (may not work)