Roasted tomato and red pepper dip
Serve warm or chilled, with sliced raw vegetables and crackers or pita wedges.
1/2 cup raw hulled pepitas, soaked in cold water overnight or covered with boiling water for 15 minutes
4 medium tomatoes, cored, quartered, and seeded
2-3 medium red peppers, cored, halved, and seeded
1 jalapeño or other hot pepper, cored, halved, and seeded, optional
4 cloves garlic, whole, not peeled
salt and fresh ground black pepper, to taste
1/2 cup mixed fresh herbs (such as parsley, basil, thyme and sage)
1 teaspoon sherry or red wine vinegar
2 tablespoons extra virgin olive oil
Preheat oven to 450 degrees.
Arrange tomatoes, peppers and garlic cloves on a large baking sheet. Sprinkle with salt and pepper. Roast for 30-35 minutes, or until tomatoes are soft with bubbling juices and the edges of the vegetables have begun to char. Set aside to cool.
Squeeze garlic out of the papery skins. Scrape the roasted vegetables and any juices into the bowl of a food processor.
Drain the pepitas and add them to food processor bowl.
Add the herbs, vinegar, and 2 tablespoons olive oil, and process until mixture is smooth.
Taste and add salt as needed. If mixture is very thick, add up to 1 more tablespoon olive oil and a splash of vinegar to taste. Serve warm or chilled.
