Roasted Tomato Dip
Prep time: 30 minutes
Servings: Makes about 2 cups servings
For Dip:
14 plum tomatoes
1/4 cup olive oil, divided
1/4 cup ReaLemon® Lemon Juice from Concentrate
3 garlic cloves, pressed
1/4 teaspoon salt
1 teaspoon coarsely ground black pepper
For Pita Wedges:
4 pita rounds, cut into 8 wedges
1/4 cup (or 1/2 stick) butter, melted
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
For dip, cut tomatoes in half, place, skin side down, on an aluminum foiled-lined 15-x-10-inch jellyroll pan. Drizzle evenly with 2 tablespoons oil.
Bake at 450° for 30 minutes. Broil 6 inches from heat (with electric oven door partially open) 5 minutes. Cool;remove tomato skin.
Pulse tomato, remaining 2 tablespoons oil, ReaLemon, and next 3 ingredients in a food processor until chopped, stopping to scrape down sides. Cover with plastic wrap, and chill. Serve with Parmesan Pita Wedges.
For Parmesan Pita Wedges, separate pita wedges and place evenly on 2 aluminum foiled-lined baking sheets.
Drizzle with butter, and sprinkle with parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Bake at 350° for 6 to 8 minutes or until golden. Makes 64 wedges.
Source: ReaLemon / ReaLime bottled juice from concentrate