It’s the time of summer when I’m watching my garden’s production dwindle. The days are finally beginning to stay out of the 90 and 100 degree temperatures and our daylight is getting noticeably shorter. As much as I love fall, it makes me sad when I know I’m picking what are probably the last of my summer tomatoes and peppers. After tending my little plot for many months, it is a bit hard to let it go, but I make sure to let nothing go to waste! This weekend I made a batch of this Roasted Tomato and Pepper Salsa. It’s such a fresh addition to your favorite foods and also tastes pretty darned good while you sit on the couch with a bag of chips (I mean, if you’re into that kind of thing)! ~Tracy
6 – 7 cups of halved tomatoes (enough to lay flat on 2/3 of a 12×17 baking sheet)
1 large yellow onion, quartered
5-7 jalapeno peppers, halved with seeds and ribs removed
8 – 10 cloves of garlic, peeled
1 T. coarse salt
½ to 1 bunch of cilantro leaves, washed and chopped
Juice from half a lime
Line a 12 x 17 baking sheet with parchment.
Preheat oven to 375 degrees.
Slice tomatoes in half and lay them skin side up on the baking sheet. Use enough tomatoes to take up about 2/3 of your baking sheet. You can use Roma tomatoes or any variety that you have on hand. I grow several varieties in my garden and use a mixture of all of them.
Arrange halved jalapenos on the other end of your baking sheet, skin side up.
Disperse your onion pieces among the tomatoes and peppers.
Roast the vegetables in the 375 degree oven for approximately 40 minutes, rotating the pan half way through cooking.
Remove the vegetables from the oven and allow to cool completely.
After the vegetables have cooled, carefully peel the skin from each tomato. You should be able to pinch the skin on each tomato and peel it off easily. If you don’t mind the tomato skins in your salsa, you can certainly leave them, but my family prefers that they be removed.
Gently mash each clove of garlic with a knife or back of a spoon (this allows it to mix more evenly into the salsa).
Place the tomatoes, peppers, onions, and garlic into a food processor. Add the cilantro and salt. Pulse the food processor until the salsa comes to your desired consistency. Add freshly squeezed lime juice and stir.
Salsa will keep for 3 to 5 days in the refrigerator. Freeze extra in air tight containers or freezer bags.
Salsa is ZERO WW points per serving.