Roasted Tomato Salsa
As the summer approaches, one of my favorite items at the local farmer’s market is the cherry tomato. They are fantastic to eat straight but they also make the sweetest and most delicious salsa. You can use it for salsa fresca (aka pica de galio) or if when they get ALMOST overly ripe…a roasted tomato salsa. This one is great not only because it is delicious but believe it or not…you can freeze them and later use it to top your grilled meats! Lets get started with this recipe, shall we?
Roasted Tomato Salsa Recipe
4 cups of cleaned super ripe cherry tomatoes
1 whole cleaned medium vidallia onion
1 whole washed jalepeno pepper (You can omit if you don’t like your salsa spicy.)
4 cloves of garlic
1 tablespoon of extra virgin olive oil
1/2 teaspoon of pink sea salt
- Pre-heat the oven to 400 degree Fahrenheit.
- Cut the vidallia onion into quarters.
- On a parchment paper lined tray, lay out the tomatoes, the onion and the pepper.
- Place the tray in the oven and roast for 40-50 minutes. (The result should be a slightly charred skin on the tomato and pepper…see picture.)
- Once you get the tomatoes roasted like the picture, turn off the oven and take out the tray to cool.
- After 15 minutes, you can put the onion, pepper, garlic, tomatoes, salt and olive oil in the food processor or blender. Make sure that you place the onions and pepper first, then just pulse a few times. I like to pulse the blender or food processor twice then stir it with a wooden spoon. Once I finish redistributing the mixture, I place the lid and pulse it another two times.
- Give it a taste and adjust the salt to your taste.
- Serve with your favorite gluten free tortilla chips or on your grilled chicken.
This recipe makes 4 servings.
Store in an air tight container and it can last up to 2 weeks in the back of the fridge.
Clean Eating Gluten Free Foodie
Top 8 Food Allergy Friendly
21DF:1 1/4G 3/4T