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Roasted Tomato Salsa

September 9, 2011

One last “take advantage of those amazing tomatoes before the season is over!” post for you!

After the Tomato Salad adventure I was left with a slew of tomatoes (note: this is not a bad thing). One of my favorite things to do with tomatoes is make fresh salsa, an addiction I likely owe to my mom and her fresh pico de gallo. As mentioned in my previous post, I love the flavor of roasted tomatoes…. slightly sweet and perfectly caramelized along side its friends jalapeno, onion and shallot it is a beautiful thing.

The other important part of this recipe is cilantro. Now I know some people have a huge aversion to all things cilantro, thinks it taste like soap, blah blah blah. I feel seriously sorry for you because I L.O.V.E. it. One of the key’s to the cilantro in this recipe is including the stems. The stems of the cilantro plant contain exponentially more flavor than the leaves alone so don’t waste them! If you dislike cilantro I’m sure you could leave it out of this recipe… or perhaps just find yourself a different one because cilantro is loved and adored by this blog!

(makes approx 1.5 qts) 

Approx 4 lbs of fresh tomatoes, cored & quartered
5 jalapenos, cut in half lengthwise and seeds scraped out
2 small onions, quartered
2 small shallots, halved 
Olive oil
Kosher salt
1 tsp garlic powder
Juice from 1 lime
1 bunch cilantro 

Lay all veggies out on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Toss until well coated. Roast for 1 hour at 400 degrees. After the veggies have cooled, place in food processor with cilantro (stems and all), garlic powder and lime juice. Pulse to combine. Season with salt to taste. Best served at least 6 hours later once cooled and flavors have had time to meld and develop.

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