Empanada dipping sauce

Name: Empanada dipping sauce
Ingredients: 2 medium tomatoes (125g/4oz each), cut in half and core cut out); 2 garlic cloves (, kept whole, peeled); 1 tbsp extra virgin olive oil; 1/8 tsp ground cumin; 1/8 tsp ground cayenne or pure chilli (not US chili powder mix); 1/8 tsp white sugar; 1/4 tsp cooking/kosher salt; 1 1/2 tsp lime juice (sub lemon or vinegar); 2 tbsp sliced green onion; Beef empanadas

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Ingredients

2 medium tomatoes (125g/4oz each), cut in half and core cut out)
2 garlic cloves (, kept whole, peeled)
1 tbsp extra virgin olive oil
1/8 tsp ground cumin
1/8 tsp ground cayenne or pure chilli (not US chili powder mix)
1/8 tsp white sugar
1/4 tsp cooking/kosher salt
1 1/2 tsp lime juice (sub lemon or vinegar)
2 tbsp sliced green onion
Beef empanadas

Beginner Vegetarian Gluten-Free Quick and Easy ...

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Preparation

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Step 1

Preheat the oven to 220°C/425°F (200°C fan).

Step 2

Roast tomato 20 min - Toss the tomatoes and garlic with the olive oil in a bowl. Place the tomatoes on the tray, cut side up, then roast for 20 minutes.

Step 3

Roast garlic 15 min - Add garlic to the tray and roast for another 15 minutes until the edges of the tomato are browned. Remove from oven and cool on tray.

Step 4

Blitz - Transfer to a container that just fits the head of a stick blender. Add all remaining ingredients except the green onion. Blitz until smooth - about 5 seconds. Add the green onion and blitz until it's finely chopped.