Empanada Dipping Sauce with Roasted Tomatoes and Garlic
A smooth roasted tomato and garlic sauce with cumin, cayenne, lime, and green onion.
Equipment
- Rimmed Baking Sheet
- Stick blender
- small container
Ingredients
Main Ingredients
- 2 medium tomatoes halved and cored, about 4 oz each
- 2 cloves garlic peeled, kept whole
- 1 tbsp extra virgin olive oil
- ⅛ tsp ground cumin
- ⅛ tsp ground cayenne pepper not a chili powder blend
- ⅛ tsp white sugar
- ¼ tsp kosher salt
- 1 ½ tsp lime juice or lemon juice or vinegar
- 2 tbsp sliced green onion
Instructions
Cooking
- Preheat. Heat the oven to 425 degrees F.
- Roast the tomatoes. Toss the tomatoes and garlic with the oil. Set the tomatoes cut side up on a tray and roast for 20 minutes.
- Roast the garlic. Add the garlic to the tray and roast 15 minutes more, until the tomato edges are browned. Cool on the tray.
- Blend. Put everything except the green onion into a container that fits a stick blender. Blend about 5 seconds, until smooth.
- Add green onion. Add the green onion and blend until finely chopped.
- Serve. Serve warm or at room temperature in a small bowl.
Notes
Substitutions: Lemon juice or vinegar can replace the lime juice.
Tips: Use pure ground cayenne rather than a chili powder blend. Cool the tomatoes before blending.
Storage: Refrigerate in a covered jar for up to 4 days. Freeze for up to 3 months.