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Roasted Tomato Salsa
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Roasted Tomato Salsa

Course Appetizer, Condiment
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Immersion Blender or Blender

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.