Monday, 21 November 2011

Roast Tomato Salsa

This as a salsa you can make during winter when tomatoes are available, but are pointless eating raw. Roasting the tomatoes brings out the flavour they would otherwise lack. The result is more like a jarred salsa, i.e. more liquid and sauce-like rather than a chopped relish, although is certainly tastes homemade. I made this specifically for nachos, but obviously you can use it for other purposes.

8-10 medium tomatoes
2 red chillies
Olive oil
1/2-1 clove garlic, finely chopped
handful chopped coriander leaves
pinch ground cumin
red wine vinegar
pinch sugar (optional)

Turn the oven onto 180 degrees. Cut a cross into the tomatoes almost all the way, as if you were quartering them, but keeping them together at the bottom. Half the chillies lengthways and deseed, removing the stalk. Put the tomatoes and chillies in a roasting tin or on a baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes- they should look cooked but not be blackened, so keep an eye on them while they cook.
When they are cool enough to handle, pull the skins of the tomatoes and chop roughly, reserving the oily juices from the pan. Chop the chilli finely, and mix together in a bowl. Mix in the garlic, cumin and coriander. Add the pan juices if you want a looser consistency. To give it a bit of a twang, add a few drops of red wine vinegar, according to your taste, and if you thing it needs it, a bit a bit of sugar too.

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