10
Angus Fergusson
4 plum tomatoes, halved
2-Jan small red onion
2 long red chilies, halved lengthwise
2 tbsp olive oil
1/4 tsp salt
1 garlic clove
1 tsp red-wine vinegar
Preheat oven to 400F. Toss tomatoes, red onion and chili peppers with oil and salt on a large rimmed baking sheet.
Bake in centre of oven until vegetables are golden brown, stirring halfway through, about 25 min. Set aside to cool slightly.
Whirl garlic in a food processor until finely chopped. Add roasted vegetables and vinegar. Whirl until puréed. Serve with tortilla chips.
Calories 59, Protein 1g, Carbohydrates 4g, Fat 5g, Fibre 1g, Sodium 100mg.