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Roasted Tomato Salsa

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Appetizer , Condiments
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 450 degrees. Line a baking sheet with parchment foil (easier cleanup) and spray with olive oil cooking spray.
  2. 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.
  3. Place garlic slivers inside the tomato halves to protect them from burning and infuse the tomatoes with garlic flavor.
  4. Drizzle olive oil all over vegetables and season with sea salt and freshly cracked pepper, to taste.
  5. 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.
  6. Once the vegetables have cooled, spoon the mixture into a large container.
  7. Add the fresh cilantro and blend using an immersion blender or regular blender, to your desired degree of chunkiness.
  8. Cover and set aside for a few hours before serving so the flavors can mingle. Taste and re-season if needed. Enjoy.