Roasted Tomato Salsa

1. 1

   Preheat the oven to 400F.

2. 2

   Line a baking sheet with parchment paper or aluminum foil.

3. 3

   Place all of the vegetables on the prepared baking sheet, cut side up.

4. 4

   Depending on the size of your baking sheet, you may need to use two sheets.

5. 5

   Drizzle the vegetables with oil and season generously with salt and pepper.

6. 6

   Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.

7. 7

   Transfer all of the roasted vegetables to a blender and add the vinegar and water.

8. 8

   Puree until smooth.

9. 9

   Taste the salsa and adjust the seasoning, if necessary.

10. 10

    Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.

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    INGREDIENTS

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    Tomatoes

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    Even though I use cherry tomatoes in the recipe, any type of tomato would work well here.

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    Just keep in mind that larger ones will take longer to roast.

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    Also, the sweeter the tomato, the sweeter the salsa.

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    TECHNIQUES

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    Roasting

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    Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.

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    In order to achieve this you need a hot oven and the vegetables need space.

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    Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.

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    ADVANCE PREPARATION

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    If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.