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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
