Roasted Tomato, Garlic & Cilantro Salsa

salsa Collage Roasted Tomato, Garlic & Cilantro Salsa

This one’s for you Vivian!

We ate the most anemic tomato the other morning – it was served in a breakfast sandwich at a new diner, and colour-wise was more washed out than the slab of Canadian bacon alongside it. There should be no excuse for a watery, pulpy tomato, whiter than an eraser, at this time of year. Generally tomato season peaks in September, but the sunshine has continued on well into this October, and our regular fruit & veg market is still loaded down with enough tomatoes and peppers to make it feel like late summer. Also? I’m currently hooked on scrambled eggs with cheese and salsa-no idea why.

tomatoes Roasted Tomato, Garlic & Cilantro Salsa

It was a good reminder that I had bowlsful of tomatoes, mostly from my sister’s garden, sitting on the countertop waiting to be called into action. My mother in law keeps giving me green tomatoes, hoping I’ll fry them, and I never manage to before they ripen. Funnily enough, I’ve only ever made salsa once or twice, and probably not in a decade, although 1) I love it, and 2) it takes about five minutes of actual work. And not even.

My friend Misty has a Nicaraguan grandmother-in-law who taught her to make salsa, and because I have no such grandma – and when I did, mine made butter tarts – I decided to temporarily adopt hers in order to inherit the family recipe.

roasting tomatoes 1 Roasted Tomato, Garlic & Cilantro Salsa
roasting tomatoes 2 Roasted Tomato, Garlic & Cilantro Salsa

What intrigued me about Abuelita’s (translation: little grandma) salsa was her method of cooking tomatoes; she’d microwave them until they softened and split before pulsing them with jalapenos, cilantro and salt. I roasted mine instead – why pass up an opportunity to? – and added a head of garlic for good measure. Roasting it alongside mellows it out, and even though this was good garlic, and even though I took it out of the oven prematurely, it didn’t overwhelm the salsa at all.

salsa 1 Roasted Tomato, Garlic & Cilantro Salsa

I used beefy tomatoes because that’s what I have – most recipes call for Roma or plum tomatoes because they’re more meat, less juice.

salsa 2 Roasted Tomato, Garlic & Cilantro Salsa

There’s a single, seeded jalapeno in here, but even with my wimpy palate, I wish I had added more.

salsa 3 Roasted Tomato, Garlic & Cilantro Salsa

Lots of cilantro! Handfuls. Stems too – they’re perfectly good. And salt. A squeeze of lime might be good too.

salsa 6 Roasted Tomato, Garlic & Cilantro Salsa

Roasted Tomato, Garlic & Cilantro Salsa

adapted from Misty Hamel

12-15 Roma or plum tomatoes
1 head of garlic, halved crosswise
canola or olive oil
coarse salt
1-2 jalapeno peppers
a handful of cilantro

Preheat the oven to 425F. Cut your tomatoes in half and lay them out in a single layer on a rimmed baking sheet; add the garlic halves too. Drizzle with oil and sprinkle with salt.

Roast for 30-40 minutes, or until soft, wrinkled and starting to turn golden on the edges. (Feel free to roast them longer.) Remove from the oven, cool slightly and scrape the tomatoes and any juices left on the pan into a food processor. Squeeze the garlic cloves out of their skins into the processor too.

Add the jalapenos and cilantro and pulse until chunky; season with salt if it needs it. Let sit for a bit if you have time, to allow the flavours to meld; refrigerate for up to a week.

Makes 3-4 cups.

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October 16 2013 09:26 pm | appetizers and preserves

4 Responses to “Roasted Tomato, Garlic & Cilantro Salsa”

  1. How to make biltong on 17 Oct 2013 at 8:27 am #

    I was thinking adding more jalapeno’s would add that little extra kick!

    Thank you!

  2. Michelle on 17 Oct 2013 at 11:10 am #

    Oh thank goodness… A recipe to use up my containers of (over) ripening tomatoes that stare at me every morning. And hallelujah – a recipe that doesn’t require peeling every tomato to boot! Thank you!

  3. Vivian on 17 Oct 2013 at 11:37 am #

    Wow, Julie…ask and ye shall find!! Just in time too. Thanks! Love the idea of microwaving…much less work. Do you have any suggestions for showcasing the lovely various colours of the heirloom tomatoes…the yellow, crimson, bright green (but ripe, Stripeys)… such a visual feast. Maybe just a drizzle of balsamic or mayo-based dressing?

  4. Nicole Boyhouse on 17 Oct 2013 at 11:51 am #

    OMG. Looks amazing.

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