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1
Preheat the oven to 400F.
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2
Line a baking sheet with parchment paper or aluminum foil.
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3
Place all of the vegetables on the prepared baking sheet, cut side up.
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4
Depending on the size of your baking sheet, you may need to use two sheets.
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5
Drizzle the vegetables with oil and season generously with salt and pepper.
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6
Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
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7
Transfer all of the roasted vegetables to a blender and add the vinegar and water.
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8
Puree until smooth.
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9
Taste the salsa and adjust the seasoning, if necessary.
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10
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
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11
INGREDIENTS
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12
Tomatoes
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13
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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16
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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20
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.
