Roasted Tomato and Garlic Salsa

This is a slightly different twist on traditional salsa. The roasted tomatoes and garlic add a smoky flavor that you will love. It makes a flavorful side dish for pork, chicken and fish

Serves 8
Prep time: 10 mintues
Total time: 20 minutes

Ingredients:



Roasted garlic:
  • 1 head garlic
  • 1 tablespoon olive oil

    Preheat the oven to 300 degrees. Cut the top off the head of garlic and rub the bulb with olive oil, wrap in foil, place on a baking sheet, and roast until soft, about 45 minutes. Set aside to cool.

    Salsa:

  • 3 ripe yellow tomatoes, roasted
  • 4 cloves roasted garlic (see recipe)
  • 2 tablespoons finely diced onion
  • 1/2 serrano pepper
  • 1 tablespoon rice-wine vinegar
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • Kosher salt and freshly ground pepper

    Instructions:


    Preheat the broiler. In a medium baking dish, place tomatoes, onion and serrano chili pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and discard tomato cores. Coarsely chop the charred vegetables. Transfer to a medium bowl and mix in remaining ingredients. Chill for 30 minutes before serving.

    Terri's Tips

  • Use red and yellow tomatoes for a great color presentation
  • Use tomatoes in season; if they are not in season try a good canned whole tomato as a substitute. Roast them under the broiler and coarsely chop and continue with the directions.