Roasted Cherry Tomato Salsa
The roasted tomatoes add a smoky depth of flavor to the salsa.
1½ c. quartered cherry tomatoes
½ c. (+/-) minced or finely slivered spring or red onion
½-1 hot pepper, such as jalapeno, seeded and minced (adjust quantity to your taste)
1 Tbsp. olive oil
½ tsp. garlic powder
½ fresh lime
Salt and pepper
Preheat oven to 375°. Line rimmed baking sheet with parchment paper.
Combine the olive oil and garlic powder, then toss with the tomatoes, onion, and pepper in a bowl. Place on the parchment paper. Squeeze a light drizzle of lime juice over veggies, then sprinkle with salt and pepper.
Bake until veggies are soft and browned on the edges, about 10-20 min.
Put into a dish, check seasoning, and serve warm or at room temperature with chips. (great when served right from the oven with warm pita chips).
Recipe created or adapted by Liz Talley, Urban Graze
All rights reserved©