Oven Roasted Tomato Dip-Sauce-Spread-Stuff
from ButterYum
makes about 2 cups
Ingredients
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
Directions
Preheat oven to 450F.
Place tomatoes and whole, skin-on garlic cloves on a baking sheet.
Sprinkle with olive oil and toss to coat.
Roast in a preheated oven for 25-30 minutes.
Remove from oven and cool completely.
Remove paper skin from garlic cloves.
Place tomatoes, peeled garlic, cream cheese, sour cream, and s&p into the work bowl of a food processor fitted with metal chopping blade.
Process until smooth.
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.