Empanada dipping sauce

This is a dip that goes well with empanadas, vegetables, etc.
Empanada – a pastry filled with filling. Common in Latin America, Spain, Portugal, the Philippines.

Ingredients:

2 medium tomatoes (125 g each), halved, cored
2 garlic cloves, peeled, not minced
1 tablespoon extra virgin olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground cayenne pepper
1/8 teaspoon white sugar
1/4 teaspoon salt
1 ½ teaspoon lime or lemon juice
2 tablespoons chopped spring onions

Directions:

1. Preheat oven to 220°C.
2. Mix tomatoes and garlic with olive oil in a bowl. Then place the tomatoes on a baking sheet (cut side up) and bake for 20 minutes.
3. Then add the garlic to the sheet. Bake for another 15 minutes (until the edges of the tomatoes are browned). Remove from the oven and leave to cool on the sheet.
4. Puree the roasted tomatoes and garlic in a blender with all the remaining ingredients (except the spring onions). Blend until smooth - about 5 seconds. Then add the spring onions and blend until finely chopped.
5. Serve this sauce with empanadas or corn chips, vegetable sticks, bread!

Recipe: recipetineats.com