Mexican | Roasted Tomato Salsa

Posted on May 14, 2020

The other day, I took an online seminar on the history of Mexican food. They had a photo of roasted tomato salsa, it looked really good, so I had to make it.

Yield: about 1 1/4 cups

Ingredients

3 vine-ripened tomatoes (about 2 cups), cored and halved

1 small onion, peeled and quartered

olive oil

2 cloves garlic, peeled

kosher salt

freshly ground black pepper

1/4 cup red wine vinegar

1/4 cup water

 

Method

Preheat the oven to 400°F. Line a baking sheet with foil.

Place tomatoes and onions on baking sheet, cut side up. Drizzle the vegetables with olive oil. Season with salt and pepper.

Roast for about 40 minutes or until the tomatoes shrivel a bit and develop some brown spots.

Put tomatoes, onion, garlic, vinegar, and water into a blender. Puree until fairly smooth. Taste and adjust seasonings.

 

(Ref. "Roasted Tomato Salsa" recipe, Simply Mexican cookbook, page 99.)