Salsa

Roasted Heirloom Tomato Salsa

Items used:

Old crusty roasting pan- any deep metal pan will do but best results come from old roasting pans.

Stainless steel grill pan- i used this so that the tomatoes would be nicely roasted and not too watery and soggy. It fits perfect in my roasting pan.

1. 12 Heirloom Tomatoes- large and small sizes

2. Two Jalapeno peppers chopped with seeds and a few yellow peppers with seeds.

3. 1 large sweet onion chopped

4. Extra virgin olive oil

5. Leaf oregano

6. Ancho chili pepper

7. Kosher Salt

8. Dried Basil

9. Coriander

10.Cumin

12. I also added a secret spice- it is very hot and you only need a tiny bit. It is basically home grown dried chili peppers ground up in my spice grinder. Feel free to add something spicy of your choice!

11. Nice handful of chopped Cilantro- add last when salsa is ready to be served.

I preheated the oven to 450. Spray the grill pan with non stick spray. Chop all the tomatoes and put them in a bowl. Season them with all the herbs except the cilantro. Then add them to the tray for roasting. Next drizzle a nice amount of Extra virgin olive oil to coat the tomatoes. Then chop the peppers and onions and coat them with olive oil. My oven is small so I roasted the tomatoes first and then roasted the peppers and onions.

Roast the tomatoes for 35-40 minutes. Then Roast the Peppers and onions for 30 minutes let them cool until ready to blend. I like my salsa blended. If you like yours chunky then leave them chopped. I blended  the tomatoes and pepper mixture in half amounts because it all does not fit in the food processor at one time. Blend half the tomatoes and half the peppers and onions. Then transfer to a bowl. Then repeat with the other half.

When everything is blended and in one bowl refrigerate the salsa so the flavors can blend together. Then serve with your favorite chips and enjoy!