Oven Roasted Tomato Dip-Sauce-Spread-Stuff

from ButterYum
makes about 2 cups


  • 6 Roma Tomatoes, quartered
  • 2 clove garlic, whole and unpeeled
  • 2-3 tablespoons olive oil
  • 6 ounces cream cheese, softened
  • 1/4 cup sour cream
  • 1 1/4 teaspoons Kosher salt
  • 1 1/2 teaspoons ground black pepper
  • Garnish with chopped chives, scallions, or parsley


  1. Preheat oven to 450F.
  2. Place tomatoes and whole, skin-on garlic cloves on a baking sheet. 
  3. Sprinkle with olive oil and toss to coat. 
  4. Roast in a preheated oven for 25-30 minutes. 
  5. Remove from oven and cool completely. 
  6. Remove paper skin from garlic cloves. 
  7. Place tomatoes, peeled garlic, cream cheese, sour cream, and s&p into the work bowl of a food processor fitted with metal chopping blade. 
  8. Process until smooth. 
  9. Garnish and serve at room temperature. 

Note:  Can be made up to 2 days in advance. Refrigerate leftovers.

**To use as a sauce for pasta, thin it slightly with a bit of milk or cream. Use it sparingly - it's very intensely flavored.