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Monday, August 16, 2010

Roasted Tomato Salsa

I am on a roasted tomato kick. I love them for pasta. It occurred to me that they might also be lovely in salsa. Boy, was I ever right! Roasting the vegetables before making the salsa adds an incredibly nice flavor.

24 romas, sliced in half lengthwise, seeded and cored
3 jalapenos, sliced in half lengthwise, seeded
1 anaheim pepper, sliced in half lengthwise, seeded
2T olive oil
1 large white onion, peeled and quartered
3 cloves of garlic, peeled
2 limes
1/2 cup diced fresh cilantro
1/2t cumin
additional salt, if desired

Preheat oven to 425. place tomatoes, peppers, onion and garlic on cookie sheets. Drizzle with oil and sprinkle with salt. Roast in oven for 30 minutes, until vegetables are done, and skin has crisped in some spots. Remove from oven, and allow to cool. Dice vegetables finely, place in medium sized bowl, and add juice of 2 limes. Add remaining ingredients, and toss to combine. Allow to chill in refrigerator for a few hours before serving.