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Roasted Tomato Dip

Dehydration Time: 5 to 7 hours
Serves 2 to 4


1 small red onion
1/4 cup white onion
1 clove garlic
2 cups cherry tomatoes
1 tablespoon olive oil
salt, to taste
black pepper, to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon dried mild chili
1 teaspoon fresh coriander
1 tablespoon lime juice
1/2 teaspoon lime zest (optional)
1 cup cooked beans


At Home: Preheat oven to 180ºC. Mince the shallot and onion. Cut the garlic and tomatoes in half. Put the shallot, onion, garlic and tomatoes in a shallow baking dish and drizzle with the olive oil. Season with salt and pepper, to taste. Bake for 45 minutes stirring occasionally. The tomatoes will start to brown and become very soft. Remove from the oven and let the mixture cool.

Process the tomato mixture in a blender or food processor with the rest of the ingredients and pulse until well mixed. Place the blended mixture on a solid sheet on a dehydrator and dehydrate for 5 to 7 hours. When dry, crush to powder with a food processor then store in an airtight container or a ziploc bag.

At Camp: To reconstitute, add 1½ parts dried mix to 1 part water. Wait 5 or 10 minutes and then add a little more water if necessary. Mix thoroughly and enjoy with your favorite bread or cracker.