Roasted Tomatoes Dip and Bioeko Grissini with Farro
By Francesca D'Orazio
1 pack bioeko Grissini with Farro
1 Kg Roma tomatoes
1 garlic clove, sliced
2 teaspoons fresh thyme leaves
About 20 fresh Basil leaves
1 teaspoon Lemon zest
Extra virgin olive oil
Preheat oven to 420°F.
Wash the tomatoes and pat dry. Halve the tomatoes and arrange on a baking
tray. Drizzle with 2 tablespoons of extra virgin olive oil and season with salt,
pepper, fresh thyme leaves, garlic clove slices.
Bake for about 20 minutes, until the skin is soft. Remove the skin, then scoop
out and chop the pulp. Transfer to a bowl and season with basil, lemon zest
and a drizzle of extra virgin olive oil.
Serve with bioeko Grissini with Farro for dipping.