Chips and salsa are something I always associate with summer. Even when the weather turns cold, as it has in the last couple of days, it’s such a simple sunny treat to have while you’re nicely curled up on the sofa.
I’ve mentioned before that our bodies absorb the lycopene in tomatoes better when they are cooked a little. Lypocene is a powerful antioxidant and it has been suggested that it might be better at lowering blood cholesterol than statins. That’s not why I decided to make roasted cherry tomato salsa though – I did it because I prefer the taste this way.
This recipe is very simple the only thing is you must allow it to chill for at least a couple of hours before serving.
- 600g cherry tomatoes (mixed varieties)
- 3 shallots
- 1 – 2 chillies (or a good pinch of cayenne pepper)
- dried rosemary (or fresh chopped finely, if you have it)
- olive oil
- 1/2 teaspoon sea salt
- 2 inches cucumber, seeded and diced small
- green pepper, diced small
- 1/2 carrot, peeled and diced small
- Heat oven to 200 C. Add a generous splash of olive oil to a roasting tin. Add the halved tomatoes, sprinkle over some rosemary and roast for 20 minutes.
- While the tomatoes are roasting, prepare the veg that you are going to add to the salsa.
- Peel, top and tail the shallots and place in food mixer. If you want a mild salsa, de-seed the chilli otherwise just top it and add to the food mixer also. Mix until they are diced finely.
- When the tomatoes are gently roasted take out of the oven and add them to the food mixer, along with whatever oil and juices are in the roasting pan. Sprinkle over the salt and mix.
- Pour the salsa into a suitable lidded container. Mix in the diced veg. Allow the mix to cool on the counter. Put the lid on the container and leave in the fridge for a few hours before serving (over night is fine).