As much as I do like to go out on a Friday night, I also love staying home. Mixing up some fresh margaritas, snacking on chips and salsa, listening to some music, and sitting with my hubby is one of my favorite evenings. It’s just the two of us, without interruptions.
Sometimes, we eat so many chips and so much salsa that we just skip dinner. That’s when you know the salsa is amazing. Yep, that is what happens when I make my Roasted Tomato Salsa.
Right now tomatoes are in season and so perfect. Now, my little tomato plant has yet to give me some red tomatoes, but there are plenty of great ones at the farmers market.
With every fruit and vegetable when it is in season, I get a little crazy. By crazy, I mean I overbuy…big time!
You should see my counter! I have 4 different types of tomatoes waiting to be eaten. It is probably close to 6 pounds of tomatoes.
Tomatoes are a great food to eat because they contain lycopene. Lycopene has long studied for its ability to reduce the risk of both cardiovascular disease and prostate cancer. Lycopene works as an antioxidant to protect our cells from free radicals (cause cell, tissue damage, and aging effects) and the formation of LDL fats.
Cooking tomatoes actually increases their health benefits. While fresh tomatoes contain some lycopene, cooked tomatoes contain more because the heat from cooking breaks down cell walls in tomatoes to release lycopene.
Tomatoes are an excellent source of vitamins C, E, and A, potassium, beta-carotene, lutein, zeaxanthin, and soluble fiber.
I came to realization that I can’t eat so many tomatoes before the get sad. An easy way to use all these tomatoes is to make salsa.
I love roasted salsas. The roasting brings out the best in veggies!
When I make this Roasted Tomato Salsa, the kitchen smells of fresh tomatoes and roasted garlic. Yum!
By now, you probably I rarely make anything that isn’t quick and easy and this Roasted Tomato Salsa is no exception. Simply wash off your tomatoes, peppers, and leave the garlic cloves in the skin. Place all of them on a baking sheet and into the oven.
This salsa is super flavorful! If you like crazy spicy, like my friend Kristi at Inspiration Kitchen, you will probably want to add an extra serrano pepper and leave the seeds. I like the flavor, but am a bit of a spice wimp. I take out the ribs and seeds
I use my food processor to blend everything. Plus, it really let you control how thick or thin you want your salsa. I like it to be a little chunky.
So, put all those tomatoes to good use, grab some chips, and dig in!
- 1 pound round tomatoes
- 3 serrano peppers
- 2 cloves garlic, unpeeled
- ½ medium sweet onion, peeled and chopped
- ½ cup chopped fresh cilantro
- 1 tsp kosher salt
- 1 small lime, juiced
- Preheat broiler. Line a baking pan with foil.
- Clean and wash tomatoes and peppers.
- Place tomatoes, serrano pepper, and garlic on prepared pan.
- Place pan in the oven on the middle rack.
- Roast for about 10 minutes, turning once to get charring on both sides.
- Peel garlic and add to food processor along with onion. Pulse 5-6 times.
- Chop roasted tomatoes in half and add to food processor along with serranos (seed peppers to control spice level). Pulse 3-4 times for a chunky salsa.
- Add in cilantro, salt, and lime juice. Pulse a couple more times to combine.
- Makes about 2 cups