Breadsticks and assorted crudités such as fennel wedges, baby carrots,
radishes, celery sticks and endive spears, for serving
How to Make It
In a small bowl, soak the tomatoes in hot water until softened, about 20 minutes; drain.
In a food processor, combined the softened tomatoes, olives, capers, garlic, bread, red pepper, balsamic and red wine vinegars and the oregano and puree to a chunky paste. With the machine on, add the oil and process to a fine paste. Add 1/4 cup of warm water and process until slightly creamy. Scrape into a bowl and serve with the crudités.
The dip can be refrigerated for up to 3 days.
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