Roasted Cherry Tomato Salsa

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.

ingredients for roasted cherry tomato salsa
Mix of different varieties of cherry tomatoes, chilli, shallots, dried rosemary and olive oil, with some veg for dicing and adding to salsa.

Roasted Cherry Tomato Salsa

Roasted Cherry Tomato Salsa

Ingredients

  • 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

Instructions

  1. 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.
  2. While the tomatoes are roasting, prepare the veg that you are going to add to the salsa.
  3. 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.
  4. 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.
  5. 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).
http://abitmoreveg.com/roasted-cherry-tomato-salsa/

cherry tomatoes ready for roasting
Halved and ready for roasting.
shallots and chilli in blender
Add the shallots and chilli to the blender and pulse till it is all finely diced.
Roasted cherry tomatoes in the blender with diced shallots, chillies and salt.
When the tomatoes are gently roasted take them out of the oven and add to the mixer. There will be quite a bit of juice in the roasting tray so add that in as well. Sprinkle with sea salt.
chunky salsa
With the salsa well blended, pour into a suitable container (you need to chill it in the fridge for at least a couple of hours), mix in the diced veg.
Roasted cherry tomato salsa, roasted yellow pepper hummus with chips and some veg sticks.
You can leave the vegetable chunks out if you prefer, just don’t blend it so smoothly if you decide to this. The dip on the right is roasted yellow pepper hummus. Légumes are back on the menu!
tortilla chip with roasted cherry tomato salsa dip
Some dip?
roasted cherry tomato salsa with chips and veg sticks
So you can have healthy celery sticks with the roasted cherry tomato salsa and it tastes great or you can have tortilla chips or plain salted crisps with the dip. Or all three :-)

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butternut Written by:

I was a vegetarian for 4 - 5 years in my late teens. A very unhealthy vegetarian. Never cooked any proper meals. I set up this blog with the intention of adding more vegetables to my diet but it occurred to me recently I'm also kind of talking to the unhealthy vegetarian teenager I once was.