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Roasted Tomato Salsa

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Ingredients
  Grape tomatoes/Cherry tomatoes 1 Pint
  Olive oil 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Cooking spray 1
  Minced red onion 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Fresh lime juice 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
Directions

1. Preheat oven to 425°.
2. Remove stem end from tomatoes; place in colander and rinse under cold running water. Drain well.
3. Place tomatoes in a bowl; drizzle with oil, and sprinkle with salt and cumin. Toss gently. Place tomato mixture on a large jelly roll pan coated with cooking spray.
4. Bake at 425° for 14 minutes or until tomatoes begin to shrivel and juices evaporate.
5. Transfer tomatoes to a small bowl. Add onion, cilantro, lime juice, and garlic.
6. Toss genty. Cool to room temperature; cover and chill until ready to serve.

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Baked
Dish: 
Salsa
Ingredient: 
Tomato
Interest: 
Healthy

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3.9825
Average: 4 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1469 Calories from Fat 83

% Daily Value*

Total Fat 9 g14.4%

Saturated Fat 1.3 g6.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 671.2 mg28%

Total Carbohydrates 278 g92.7%

Dietary Fiber 69.3 g277.2%

Sugars 104.2 g

Protein 35 g70.3%

Vitamin A 108.3% Vitamin C 30.4%

Calcium 4.3% Iron 5.5%

*Based on a 2000 Calorie diet

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Roasted Tomato Salsa Recipe