Roasted Tomato and Walnut Dip

Roasted Tomato and Walnut Dip
  • Yield: 16 Servings
  • Prep Time: 20 Mins.
  • Cook Time: 45 Mins.


  • Tomatoes:

  • 8 ripe Roma tomatoes, halved lengthwise
  • 6 large garlic cloves, unpeeled
  • 2 teaspoons powdered sugar
  • 2 teaspoons kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • Sauce:

  • ¾ cup Fisher® Walnut Halves & Pieces, toasted
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon balsamic vinger
  • ¼ teaspoon salt
  • ¼ cup Fisher® Sliced Almonds, toasted


  1. Preheat oven to 375°F.
  2. Cook the tomatoes: Place the tomato halves and garlic in a single layer on a baking sheet layered with aluminum foil. Tomatoes should be cut side up. In a bowl, whisk together the powdered sugar, salt, red pepper flakes and olive oil. Drizzle the mixture evenly over the tomato halves. Place the tray in the oven and cook, for 30 minutes. Remove the garlic and continue cooking for an additional 15 minutes or until the tomatoes deflate and begin to brown on the bottom. Meanwhile, peel the garlic cloves once they are cool enough to handle.  
  3. Make the dip:Transfer the tomatoes with as little liquid as possible to the bowl of a food processor fitted with the metal blade. Add the peeled garlic, walnuts, olive oil, vinegar and salt, and puree until the dip is smooth. Transfer to a serving bowl, top with the almonds and serve at room temperature. Use toasted bread, pita chips or crudités for dipping.

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