​Roasted Cherry Tomato Salsa

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!