Roasted Tomato and Garlic Dip

5 large cloves garlic
1 1/2 t olive oil
1/8 t orange oil
pinch of cayenne
freshly ground pepper to taste
2 T chopped basil
15 plum tomatoes, cored and halved lengthwise
1/2 t fresh lemon juice
1 1/2 t salt
2 T chopped Italian parsley

Preheat the oven to 450 degrees. Lightly coat aluminum foil with vegetable spray, wrap garlic cloves and roast for 10 minutes. Leave garlic wrapped while roasting tomatoes, then peel. Lightly coat baking sheet with vegetable spray ad place the tomatoes on it cut side down. Roast until soft and slightly browned, about 20 minutes. Place tomatoes in a food processor with the olive oil, orange oil, garlic, lemon juice, cayenne, salt and pepper Chop briefly. Place in serving bowl and stir in parsley and basil.

Yield 2 cups.

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