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Roasted Tomato and Herb Salsa

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Servings
2 cups
Servings
2 cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2 cups
Servings
2 cups
Ingredients
  • 1 lb ripe plum tomatoes about 6 large
  • 1 t olive oil
  • 1/4 t Clover Valley Farms Mint Infused Salt
  • 1 t sugar
  • 2 T minced red onion
  • 1-2 t seeded and finely chopped jalapeno pepper
  • 1/4 cup finely shredded fresh spearmint leaves
  • 2 T coarsely chopped fresh marjoram
  • 2 T coarsely chopped fresh parsley
  • 2 T Clover Valley Farms Herb Infused Vinegar try Rhubarb-Honey for extra sweetness or Juneberry Currant-Red Chili for extra spice!
Servings: cups
Units:
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Cut the tomatoes lengthwise in half and toss them with the olive oil, mint salt, and sugar in a medium mixing bowl.
  3. Arrange them cut side up on a baking sheet and roast until the skin is shriveled and the tomato halves are softened and beginning to collapse, 10-15 minutes, depending on ripeness.
  4. Remove them from the oven and let cool.
  5. Coarsely dice the tomatoes. Return them to the mixing bowl and stir in the remaining ingredients.
  6. Let the salsa sit at least 1 hour at room temperature to blend the flavors.
  7. Taste and season with additional salt if needed.
Recipe Notes

Variation: Instead of roasting the tomatoes, grill them over a medium-hot fire until they are slight blackened and soft, about 2 minutes each side.
From The Herbfarm Cookbook by Jerry Traunfeld

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