ROASTED TOMATO SALSA

Steps:

• Roast the Vegetables
• Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
• Place all of the vegetables on the prepared baking sheet, cut side up. Depending on the size of your baking sheet, you may need to use two sheets. Drizzle the vegetables with oil and season generously with salt and pepper.
• Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
• Puree the Vegetables
• Transfer all of the roasted vegetables to a blender and add the vinegar and water. Puree until smooth. Taste the salsa and adjust the seasoning, if necessary.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
• COOKING NOTES
• INGREDIENTS
• Tomatoes
• Even though I use cherry tomatoes in the recipe, any type of tomato would work well here. Just keep in mind that larger ones will take longer to roast. Also, the sweeter the tomato, the sweeter the salsa.
• TECHNIQUES
• Roasting
• Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.
• In order to achieve this you need a hot oven and the vegetables need space. Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.
• ADVANCE PREPARATION
• If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.