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Roast tomato salsa recipe

2 ratings

With a light spice and great depth of flavour this roasted tomato salsa recipe is easy-to-make and perfect served with meats, fish or even just as a dip. Roast your veg until lightly blackened and blistered then blitz or pulse to your desired consistency and top with coriander. See method

Serves 4
10 mins to prepare and 40 mins to cook
80 calories / serving
Healthy
Vegetarian

Ingredients

500g tomatoes
2 garlic cloves
olive oil
1 jalapeno chilli
½ onion, peeled and finely chopped
juice of 1 lime
1tbsp coriander leaves, chopped
salt
pepper

If you don't have any limes, try a lemon instead

Each serving contains

Energy
340kj
80kcal 4%
Fat
6g 9%
Saturates
1g 5%
Sugars
5g 6%
Salt
0.5g <1%

of the reference intake
Carbohydrate 6g Protein 1.4g Fibre 2.1g

Method

Preheat the oven to 220°C, 425°F, Gas Mark 7.
Place the tomatoes in a large roasting in with the unpeeled garlic cloves and chilli and drizzle lightly with olive oil. Roast in the oven until the skins are blackened and the tomatoes are soft – about 40 minutes. Leave to cool.
Remove the skins from garlic, then place the contents of the roasting tin in either a pestle and mortar if you have one, or a food processor. Add the onion and lime juice and either pound or pulse until you have a rough consistency – not too smooth.
Add the coriander leaves and season.