Roasted Pepper and Tomato Dip | Oregonian Recipes

Name: Roasted Pepper and Tomato Dip | Oregonian Recipes
Ingredients: 3 tablespoons extra-virgin olive oil; 6 medium plum tomatoes, cut in half lengthwise (about 2 1/2 cups); 2 large red, yellow or orange bell peppers, stemmed, seeded and cut lengthwise into wide strips; 2 medium onions, peeled and cut in half crosswise; Cloves from 1/2 head garlic (about 8 cloves), separated but not peeled; 1 teaspoon dried thyme; 1/2 cup regular or vegan sour cream; Salt and freshly ground black pepper

recipes.oregonlive.com

This appetizer recipe is a great way to make a dent in your late-summer tomato-and-pepper glut. Roasting the tomatoes brings out extra flavor. Serve with raw...

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Ingredients

3 tablespoons extra-virgin olive oil
6 medium plum tomatoes, cut in half lengthwise (about 2 1/2 cups)
2 large red, yellow or orange bell peppers, stemmed, seeded and cut lengthwise into wide strips
2 medium onions, peeled and cut in half crosswise
Cloves from 1/2 head garlic (about 8 cloves), separated but not peeled
1 teaspoon dried thyme
1/2 cup regular or vegan sour cream
Salt and freshly ground black pepper