Roast tomato salsa recipe
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
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
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Shop ingredientsEach serving contains
- Energy
- 340kJ 80.0kcal
- Fat
- 6g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 6.0gProtein 1.4gFibre 2.1g
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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.
