ROASTED TOMATO SALSA

Gluten, dairy, egg and nut free

INGREDIENTS:

  • 6 Roma tomatoes, cut in ¼ lengthways
  • 3 cloves garlic in the skin, cut in ½
  • 1 red onion, skin on, cut into 8 wedges
  • 1 red or yellow capsicum, deseeded and cut into large chunks
  • 1 Tbsp. cumin
  • 2 Tbsp. Extra Virgin Olive Oil
  • ¼ tsp. salt
  • ¼ tsp. cracked black pepper
  • I use 1-2 whole green chilli’s or you can use a little chilli powder if your family likes that. The 2 green chilli’s doesn’t give much heat.

METHOD:

  • Preheat oven to 200ºC.
  • In a large baking tray spread out tomatoes, onion, capsicum, garlic and chilli if using one.
  • Sprinkle with cumin, salt, pepper and chilli powder if using it, then pour the oil over all of the ingredients. Give them all a good toss ensuring the oil coats everything nicely.
  • Roast in the oven for 25 minutes or until nice and soft and charred.
  • Take the skin off the garlic and the onion. Place all the ingredients in a food processor and blitz. I like to give a quick blitz so there are still a few little chunks in it, but if your family likes it smooth, blitz for longer.
  • Serve with raw vegetables, toasted Lebanese bread or tortillas.

 

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