Roasted Tomato Salsa
User Reviews
0.0
0 reviews
Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Appetizer, Condiments
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Cuisine
Mexican
Roasted Tomato Salsa
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 6-7 fresh garden tomatoes, sliced lengthwise, stem & core removed
- ¼ yellow onion, chopped into large pieces & seperated
- 2 green onions, tops trimmed
- 1 jalapeno, chopped
- 1 large clove of garlic, cut into slivers
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- handful of cilantro leaves, chopped **DO NOT ROAST THE CILANTRO
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment foil (easier cleanup) and spray with olive oil cooking spray.
- Slice tomatoes lengthwise and put them onto the center of the baking sheet. Add separated pieces of onion, green onion & jalapeno on and around the tomato.
- Place garlic slivers inside the tomato halves to protect them from burning and infuse the tomatoes with garlic flavor.
- Drizzle olive oil all over vegetables and season with sea salt and freshly cracked pepper, to taste.
- Place in oven and roast for 20 minutes or until tomatoes are soft & juicy and the onions are tender. Remove from oven and let cool completely.
- Once the vegetables have cooled, spoon the mixture into a large container.
- Add the fresh cilantro and blend using an immersion blender or regular blender, to your desired degree of chunkiness.
- Cover and set aside for a few hours before serving so the flavors can mingle. Taste and re-season if needed. Enjoy.
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