Roasted Heirloom Tomato Salsa

Roasted Heirloom Tomato Salsa

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 60 minutes (15 minute cool time before putting into the blender)

Ingredients:

5-6 heirloom tomatoes, cut into chunks or thick slices

1 small sweet onion like Vidalia

2 cloves garlic, minced

1 jalapeno, minced

2 TBSP extra virgin olive oil

1 tsp cumin

1 tsp garlic powder

1 tsp sea salt

1 tsp ground black pepper

1/4 tsp cayenne pepper (more if you like it medium or spicy)

1 tsp red wine vinegar

Juice of one lime

Directions:

Preheat oven to 400 degrees.
Once the oven is preheated, place the tomatoes, onion, minced garlic, jalapeno on an aluminum-foil lined sheet pan, then pour the 2 TBSP of olive oil over every tomato. You may need to rub the oil in with your hands to be sure the tomatoes are coated. Sprinkle the cumin, garlic powder, sea salt, black pepper, and cayenned pepper over top. Roast for 30 minutes.
While the tomatoes roast, get the blender out and put the red wine vinegar and lime juice in the blender.
After the tomatoes have roasted for 30 minutes, remove from the oven and cool for 15 minutes.
After the tomatoes have cooled down, add the contents of the sheet pan to the blender and blend for a few seconds on a puree setting if it has that setting.
Taste and adjust seasoning to your liking.
Refrigerate for a few hours, or preferably overnight.

Nutritional Information:

Calories: 69

Total Fat: 4 g

Total Carbohydrates: 8.5 g

Protein: 2 g