Roasted Tomato Salsa Recipe π πΆοΈ
Overview:
Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes
Serves: 6
Description:
Indulge in the unbeatable flavors of salsa crafted from freshly harvested vine-ripened tomatoes. The process of roasting yields a luscious, full-bodied, sweet sauce. Enhanced with mild chilies, this salsa complements the richness of roasted tomatoes, delivering a delightful twist on traditional Mexican cuisine. Perfect for summer gatherings or weeknight indulgences, this healthy salsa is a savory addition to any meal.
Ingredients:
- 1 1/4 kilograms of tomatoes
- 8 shallots
- 5 cloves of garlic
- Sea salt
- 1 sprig of fresh rosemary
- 2 mild chilies
- 1/2 lemon (rind and juice)
- 2 tablespoons of extra virgin olive oil
- 1/4 cup of dark brown sugar
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 325Β°F (160Β°C). |
| 2 | Cut the tomatoes into quarters and arrange them on a baking tray. |
| 3 | Peel the shallots and garlic, then add them to the same roasting pan. |
| 4 | Sprinkle sea salt generously over the tomatoes, shallots, and garlic. |
| 5 | Roast the ingredients in the oven for about 1 hour and 15 minutes, or until the tomatoes begin to dry out. Be cautious not to let them burn, as it could impart a bitter taste. |
| 6 | Once roasted, allow the tomatoes to cool. Peel off the skins and finely chop the flesh. Transfer to a mixing bowl. |
| 7 | Trim any toughened outer layers from the shallots, then roughly chop them along with the garlic. Add to the bowl with the tomatoes. |
| 8 | Remove the rosemary leaves from the stem and finely chop half of them. Add to the tomato mixture and gently combine. |
| 9 | Soak the chilies in hot water for approximately 10 minutes until softened. Drain, remove the stalks, slit them open, and scrape out the seeds with a sharp knife. Finely chop the flesh and add it to the tomato mixture. |
| 10 | Stir in the lemon rind and juice, extra virgin olive oil, and dark brown sugar. Mix thoroughly and adjust salt to taste. |
| 11 | Cover the bowl and chill the salsa in the refrigerator for at least an hour before serving. Sprinkle the remaining rosemary over the top as a garnish. |
| 12 | This salsa can be refrigerated and will keep well for up to a week. |
Tips:
- Opt for plum tomatoes or vine-ripened varieties for enhanced flavor.
- Cherry tomatoes can also be used for a delicious twist on this recipe, and there’s no need to peel them after roasting.
Enjoy the rich, vibrant flavors of this Roasted Tomato Salsa as a dip, topping, or accompaniment to your favorite dishes!
