Roasted Tomato Salsa

Total Time: 1 hr 40 mins Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 6
• 1 1/4 lbs fresh vine ripened tomatoes
• 8 small shallots
• 5 cloves garlic
• sea salt
• 1 sprig fresh rosemary
• 2 costeno amarillo chilies
• 1/2 small lemon, grated rind and juice of
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon soft dark brown sugar

Recipe

• 1 preheat oven to 325f degrees.
• 2 cut the tomatoes into quarters and place them on a baking tray.
• 3 peel the shallots and garlic and add them to the roasting pan.
• 4 sprinkle with sea salt.
• 5 roast in the oven for 1 1/4 hours or until the tomatoes are beginning to dry.
• 6 do not let them burn or blacken or they will have a bitter taste.
• 7 leave the tomatoes to cool, then peel off the skins and chop the flesh finely.
• 8 place in a bowl.
• 9 remove the outer layer of skin from any shallots that have toughened.
• 10 using a large, sharp knife, chop the shallots and garlic roughly, place them with the tomatoes in a bowl and mix.
• 11 strip the rosemary leaves from the woody stem and chop them finely.
• 12 add half to the tomato and shallot mixture and mix lightly.
• 13 soak the chillies in hot water for about 10 minutes until soft; drain.
• 14 remove the stalks, slit them and scrape out the seeds with a sharp knife.
• 15 chop the flesh finely and add it to the tomato mixture.
• 16 stir in the lemon rind and juice, the olive oil and the sugar.
• 17 mix well, taste and add more salt if needed.
• 18 cover and chill for a least an hour before serving, sprinkled with the remaining rosemary.
• 19 it will keep up to a week in the fridge.
• 20 note: use plum tomatoes or vine ripened tomatoes, which have more flavour that tomatoes that have been grown for their keeping properties rather than their flavour.
• 21 cherry tomatoes make delicious roast tomato salsa and there is no need to peel them after roasting.