Spinach and Artichoke Cannelloni with Roasted Tangerine Tomatoes & Jalapeno Dip
Tangerine Tomatoes are a variety of cherry tomatoes with a bright orange color, very sweet and very flavorful. It is believed that these tomatoes were cultivated back in the 15th century. However, records were found in the island of Santorini in Greece in the 18th century, where seeds were brought in from Egypt.
Ingredients
- 8 Cannelloni
- 1 lb Tangerine tomatoes
- 1 lime, juice reserved
- 2 tbsp cilantro, chopped
- 5 Jalapenos
- Extra virgin olive oil
- Salt and pepper
- 1 tbsp light brown Sugar
Directions
Season tomatoes with olive oil, brown sugar, salt and pepper. Repeat steps with jalapenos. Roast tomatoes and jalapenos in oven for 20- 25 minutes until tomatoes burst and the skin is charred. Remove from oven and place tomatoes in a food mill to eliminate seeds and skin. Finely chop jalapenos and fold in with tomatoes. Add lime juice and cilantro.
