Roasted Tomato Salsa

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

6 ripe tomatoes (2lbs) (halved)

1 large onion (peeled and sliced)

3 banana peppers (sweet) (halved)

2 jalapeños (halved)

1/2 teaspoon salt (to taste)

3 tablespoons olive oil (or avocado oil)

1 head garlic

1 teaspoon olive oil (for galic)

1/2 cup fresh cilantro (or parsley)

Directions

Pre-heat the oven to 425F (220C). On a baking dish lined with parchment paper, add the tomatoes, onion, banana peppers, jalapeños, olive oil and salt. Give it a massage, make sure the tomatoes lay flat side down and all the veggies are in a single layer on the baking sheet without overlapping each other.

Cut the top of a whole garlic bulb to expose the garlic, and place it on a little piece of parchment paper. Add a touch of olive oil on top and wrap it up.

Bake everything together at 425F (220C) for 40-45 minutes or until roasted.

Remove the tray from the oven and unwrap the garlic bulb. Once it’s cooled you can squeeze it out into a food processor or blender with the rest of the ingredients on the sheet pan. Feel free to remove the tomato skins if you wish before adding them to the food processor or blender. Add a handful of parsley or cilantro and a pinch of salt if needed. Pulse until your desired consistency and enjoy with tortilla chips.

Nutrition

• Serving Size: 1 portion
• Calories: 164 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Sodium: 427 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 3 g