I didn't want to make anymore dishes this year where tomatoes have to shine, but there are still so many amazing tomatoes at the market right now. And to make the most of these last ones of the season, I have turned them into this super easy roasted tomato salsa. It is so good, you will just want to just stand in the kitchen and spoon it. It's loosely based on the Mexican restaurant Chevys here in the Bay Area, where my husband used to work as a teenager. He loves their salsa, and tried to re-create it, and this is what came out! Give it a try. Best paired with guacamole of course :-)
Preparation time: 45 minutes
Refrigeration time: 1 hour
Makes 1 cup:
- 3 Roma tomatoes
- 2 garlic cloves, peeled
- 1 jalapeño
- ½ white onion
- ½ cup cilantro
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lime juice
- ¼ tsp sea salt
- freshly ground black pepper
Pre-heat the oven to 200°C/ 400°F. Line a baking tray with parchment paper, and set to the side.
Cut the Roma tomatoes in half, and add to tray, together with the jalapeño and half white onion.
Drizzle everything with extra virgin olive oil, and roast for 30 minutes.
In the meantime, chop the cilantro finely or if your food processor is strong enough, process it finely.
Once the tomatoes, onion, and jalapeño are browned, take them out of the oven and transfer to food processor. You may want to wait a moment to let everything cool off.
Then process together with the garlic cloves, lime juice, and sea salt. You can either process all the way to get a very smooth salsa, or leave it a little chunky. I like mine on the chunkier side, so I only process on medium speed for about 20 seconds. Season with black pepper, and put in fridge for at least an hour, it will taste so much better then!
Much tomato love!