This is a tasty alternative to the usual raw salsa. Most salsa recipes call for the tomato skins to be discarded, but since there's nutrition in the skins, I like to keep them on. The roasted tomatoes are sweeter than raw ones and the lycopene present in the tomatoes is enhanced by cooking.
Cut 18-20 cherry tomatoes (about 1/2 litre) into halves. Toss them in 2 teaspoons extra virgin olive oil & add a pinch sea salt. Roast in the oven at 160°c for 15 minutes.
When the tomatoes are cool, chop them and add:
1/2 red onion (chopped finely)
1 clove garlic (chopped finely)
1 teaspoon green chili pepper (chopped finely, seeds removed)
2 teaspoons lime juice
1 tablespoon chopped basil leaves
Mix together and add extra lime juice or salt if necessary. You can always skip the roasting part and use the same recipe for a raw salsa. Less lycopene, but more vitamin C.
Serve warm with homemade crackers, biscuits or raw veggies. This salsa is seriously delicious!
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