Roasted Tomato & Herb Dip

Makes about 3 cups

20 oz cherry tomatoes

3 large cloves garlic, smashed

2 sprigs fresh rosemary

5 leaves fresh sage

5 sprigs fresh thyme

½ teaspoon red pepper flakes, more if you want the dip spicy

½ cup extra virgin olive oil

Salt & pepper

2 ½ cups plain greek yogurt

Chives for garnish

Preheat the oven to 425F. 

Combine all of the ingredients except the yogurt in a baking dish. Make sure the herbs and garlic are submerged in the oil. Season well with salt and pepper. Roast for 20 minutes, stir then roast for another 20 minutes.

Remove from the oven and let cool slightly. Spoon out about half a cup of the tomatoes and set aside for garnish. Remove the herb stems and any garlic papers. Use a fork to smash the tomatoes and garlic into a chunky sauce.

Mix about half a cup of the tomato sauce into the yogurt. Season with salt and mix well. If you'd like a thinner dip, add more tomato sauce until desired consistency is reached. 

Top the dip with reserved tomatoes and chives and serve cold.

Pro-tip: use the extra tomato sauce for a fun dish like pasta!