Roasted tomato sauce for dipping

Today we come with a very simple recipe that you are going to enjoy a lot: roasted tomato sauce for dipping. Today we are going to give a little twist to our acquaintance natural tomato dip roasting tomatoes in the oven, which will enhance its flavor and give it a delicious toasted touch, and we will also add a touch of spices such as cumin, peppers and, of course, for lovers of spiciness, a little bit of jalapeno.

It is a very easy recipe, it is ideal for when we have a snack at home or when it is our turn to take snacks to another house or to a picnic because it is wonderfully transportable.

It is also a fabulous recipe when we want to spend any surplus of ripe tomatoes that we have at home.

The jalapeño is completely optional, but I recommend you use even a bit because it will give it a unique touch.

Beyond the 45 minutes that the tomatoes have to cook in the oven, it is a super fast recipe because it is just adding the ingredients in the glass and chopping them for a few seconds.

shall we go for her?

Roasted tomato sauce for dipping

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Roasted tomato sauce for dipping, a delicious sauce where we will roast the tomatoes in the oven, which will enhance its flavor and give it a delicious toasted touch, and we will also add a touch of spices such as cumin, paprika and, of course, for the Spicy lovers, a little jalapeño.

• Irene Arcas

• Kitchen: Mexican
• Recipe type: sauces
• Calories: 75
• Rations: 6

• Cooking time: 50M
• Total time: 50M

Ingredients

• 600 g of tomatoes
• 1 / 2 purple onion
• 1 garlic clove
• 10 coriander leaves
• 1 tablespoon lime
• 1/2 small teaspoon of paprika
• 1/2 small teaspoon of cumin
• 30 g olive oil
• 1/4 teaspoon of salt (for the sauce)
• chopped japalapeno (to taste)
• 1 / 2 teaspoon of sugar
• a pinch of salt and another of pepper (to bake the tomatoes)

Preparation

1. We preheat the oven to 150º.

2. Cut the tomatoes into quarters and put them on a baking tray. We water them with a drizzle of olive oil, salt and pepper.

3. Bake the tomatoes for 45 minutes.

   Remove the tomatoes from the oven and let them cool.

4. In the thermomix glass, add the red onion in pieces, a pinch of salt, the garlic, the coriander leaves and the jalapeño (optional) and chop 10 seconds, speed 7. 

   We lowered the remains and repeated the operation.

5. Add the tomatoes, oil, lime, cumin, sugar and paprika. we shred 10 seconds, speed 4. 

   If we like it more crushed, we repeat a few more seconds. I personally like the texture in which the tomato pieces are noticeable and chewed, but you can make it all crushed that you like.

6. Ready! We serve in a bowl and accompany with nachos or tortilla chips.

   Enjoy it!