Roasted Tomato Salsa

Name: Roasted Tomato Salsa
Yield: makes 1 1/4 cups
Ingredients: 2 cups cherry tomatoes, halved; 1 jalapeño, stemmed and halved; 1 small onion, peeled and quartered; 2 cloves garlic, unpeeled; 2 tablespoons olive oil; Salt and black pepper; 1/4 cup red wine vinegar; 1/4 cup water

December 9, 2011

This recipe is an updated version of the classic cooked Mexican tomato sauce, which is made with vegetable purees and simmered on the stove. My version roasts the vegetables in the oven, allowing them to caramelize, before they are pureed. The result is a sauce with deep rich flavor and a hint of sweetness. If you don’t like heat, make sure to remove the seeds from the jalapeño!

Recipe notes

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