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Tangy Roasted Tomato Salsa

Tangy Roasted Tomato Salsa

by 4 people

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Yield: 2 cups

Prep: 10 mins

Roast: 25 mins

  • 1 1/2 pounds large plum tomatoes, quartered and seeded
  • EVOO, for drizzling
  • Salt and pepper
  • 2 scallions, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cup drained sliced pickled jalapeno chiles, finely chopped
  • 2 tablespoons fresh lime juice
  • 1 pinch sugar
  1. Preheat the oven to 450 degrees . Arrange the tomatoes on a parchment-lined baking sheet and drizzle with EVOO; season with salt and pepper. Roast until tender, about 25 minutes. Let cool, then chop. Transfer to a bowl.
  2. Stir in the remaining ingredients into the tomatoes. Season with salt and pepper.
Tip Make it a meal
  • Spoon onto cheese nachos, serve with roast chicken, or skip the ketchup and slather it onto a burger.