Salsa Del Sol Recipe

Name: Salsa Del Sol
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 8-ounce onion, cut into 8 wedges; 2 tablespoons olive oil; 1 teaspoon sugar; 2 cups chopped seeded tomatoes; 1/3 cup chopped pitted green olives; 1/3 cup chopped pitted Greek olives (such as Kalamata); 3 tablespoons chopped fresh basil; 1 tablespoon drained capers; 2 teaspoons red wine vinegar; 1 teaspoon anchovy paste

Servings: persons

1 8-ounce onion, cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sugar
2 cups chopped seeded tomatoes
1/3 cup chopped pitted green olives
1/3 cup chopped pitted Greek olives (such as Kalamata)
3 tablespoons chopped fresh basil
1 tablespoon drained capers
2 teaspoons red wine vinegar
1 teaspoon anchovy paste

1
Preheat oven to 450F.
2
Place onion wedges on baking sheet.
3
Brush with 1 tablespoon olive oil.
4
Sprinkle with sugar.
5
Season onion wedges with salt and pepper.
6
Roast onion wedges until golden brown, turning occasionally, about 30 minutes.
7
Combine all remaining ingredients in large bowl.
8
Chop roasted onion.
9
Mix onion and remaining 1 tablespoon olive oil into tomato mixture.
10
Season salsa to taste with salt and pepper.
11
(Salsa can be prepared 1 day ahead.
12
Cover tightly and refrigerate.
13
Bring salsa to room temperature before using.)

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 8-ounce onion, cut into 8 wedges, 2 tablespoons olive oil, 1 teaspoon sugar, 2 cups chopped seeded tomatoes, and more.

Yes, Salsa Del Sol falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Del Sol

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