Vegan MoFo 1.5: Breadsticks with Rustic Tomato Dipping Sauce
It’s Friday and that means this is my last appetizer recipe of Vegan MoFo. I am excited to move on to drinks next week (yay for cocktails!) and I am excited about announcing the winner of my first giveaway:
Congrats to Emily! - you’ve won a copy of Vegans Know How to Party! You should have an email coming your way.
Today’s appetizer is one that’s easy to prep a lot of ahead of time and then keep warm. Don’t be intimidated by making your own breadsticks, they come together quite easily and in less than an hour. But, if you are in a real time crunch or want to keep the kitchen clean, then go ahead and pick up some premade dough at the store.
The thing I love about this tomato sauce is that you can use fresh, garden tomatoes – they don’t have to be perfectly red ones and in fact, I love the tang that some greener ones give the sauce. You can also double or triple the sauce recipe if you have some tomatoes that you need to use up or if you are having a large party. This appetizer is very kid friend – what kid doesn’t love breadsticks with sauce? My little ones gobbled these right up as do the husband and I.
Breadsticks and Rustic Tomato Dipping Sauce
For the Breadsticks
- 3 cups AP Flour
- 1 packet Active Dry Yeast
- 1 cup Warm Water
- 2 tsp Olive Oil
- 2 tsp Sugar
- 1/4 tsp Salt
- Extra Olive Oil
- Italian Seasoning
For the Tomato Sauce
- 10 medium Tomatoes
- 1/2 cup Water
- 2 tbsp Olive Oil
- 1/2 Onion, diced
- 1 head Garlic, roasted
- 1/2 tsp Garlic Salt
- 1/2 tsp Onion Powder
- 1 tbsp Italian Seasoning
- Salt and Pepper
- Preheat the oven to 425 degrees F.
- First make the breadstick dough. In the bowl of a stand mixer mix the yeast, one cup of flour, salt, and sugar. Add the warm water and olive oil and mix on medium speed for 2-4 minutes, or until well blended and pasty. Slowly add the remaining two cups of flour, one cup at a time while mixing on low speed. Once the dough starts to pull away from the sides of the bowl, turn the dough out onto a floured surface. The dough may be sticky, but you can add additional flour as you knead it, this will prevent over flouring. Knead the dough for 8 minutes, or until springy. Form into a ball and place on a warm, floured surface and cover with a damp cloth for 30 minutes.
- Separate the dough into 32 mini dough balls and roll each ball into a breadstick shape. Place on a lightly greased cookie sheet at least 1/4" apart. Brush each breadstick with a bit of olive oil and then sprinkle with Italian seasoning. Bake for 8-10 minutes or until golden brown.
- While the breadsticks are cooking, prepare the sauce. Prepare a large ice water bath. Bring a large pot of water to a boil and place the tomatoes into the boiling water. Boil for 3 minutes and then remove them with a slotted spoon and place them into the ice bath. The skin should slide off at this point, so peel each tomato and push out the seeds. Place the tomatoes on a cookie sheet and roast them for 25-30 minutes.
- Transfer the tomatoes to a blender and blend with the water and olive oil. Place the sauce into a small saucepan and warm over medium heat. Add the spices and mix well. Serve alongside the breadsticks.
I’ll have a round up post sometime this weekend and I’ll be back on Monday to announce the next giveaway and kick off drinks week!
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