Assorted Crudite: Slow Roasted Tomatoes, Pickled Carrots & Spicy White Bean Dip
Yield: 18
Slow Roasted Tomatoes
Prep time: 5 MCook time: 6 hourTotal time: 6 H & 5 M
Ingredients:
- 9 plum tomatoes
- Extra-virgin olive oil
- Kosher salt
- Fresh ground pepper
Instructions:
- Preheat oven to 250°F.
- Line a sheet tray with foil and place tomato halves facing up on the tray, evenly spaced apart. Drizzle lightly with olive oil and season generously with kosher salt and pepper.
- Place in the oven and bake for anywhere between 6 to 7 hours. I do 6 hours because I like to retain some softness, but if you want them even drier you could do 7. There is no wrong way to cook these. If you like them super roasted and shriveled, cook them longer. If you want them to be softer and more “raw” tasting, cook them less.
- Let cool and reserve in the refrigerator. Use on charcuterie platters, in sandwiches, on eggs, on salads, in pastas, etc.
Equipment:
large sheet tray
Yield: 4
Pickled Carrots
Prep time: 5 MCook time: 24 hourTotal time: 24 H & 5 M
Ingredients:
Carrots:
- 1 pound carrots, peeled and cut into sticks
- 3 sprigs fresh thyme
- 1 teaspoon whole black peppercorns
- ½ teaspoon caraway seeds
- ½ teaspoon red pepper flakes
Pickling Liquid:
- ¾ cup apple cider vinegar (white vinegar works, too)
- ⅓ cup water
- 2 tablespoons granulated sugar
- 1 ½ teaspoons kosher salt
Instructions:
Carrots:
- Place cut and peeled carrot sticks, thyme, peppercorns, caraway seeds & red pepper flakes into a heat-proof glass tupperware with lid, or something similar.
Pickling Liquid:
- Place vinegar, water, sugar and salt in a small saucepan and turn to high heat. Let almost come to a boil, then stir gently until all the sugar has dissolved into the liquid.
- Pour the hot pickling liquid over the top of the carrots. Cover and refrigerate for at least 24 hours, tossing once midway through.
Equipment:
Small saucepan
Heat proof glass tupperware with lid, or something similar
Yield: 1 1/4 cup
Spicy White Bean Dip
Prep time: Cook time: 5 MTotal time: 5 M
Ingredients:
- 1 14oz can any white bean, I used Butter Beans but Cannellini will work, too
- 3 garlic cloves
- Zest from 1 large lemon
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- 1 tablespoon Trader Joe’s Chili Onion Crunch, or similar (optional)
Instructions:
- Puree all ingredients until completely broken down and well blended. Transfer to a small serving bowl and drizzle a little extra Chili Onion Crunch on top just to make it pretty before serving.
- Serve with chips, crackers or crudite, or use as a spread on toast or a sandwich.
Equipment:
Food processor or blender