Roasted Tomato Salsa

recipe
Pair this salsa with Spicy Tortilla Chips for a snack. It is also delicious served over grilled fish.

Yield:

7 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 26
Fat 1.2 g
Satfat 0.2 g
Protein 0.7 g
Carbohydrate 3.9 g
Cholesterol 0 mg
Iron 0.4 mg
Sodium 74 mg
Caloriesfromfat 37 %
Fiber 0.9 g
Calcium 6 mg

Ingredients

1 pint grape or cherry tomatoes
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Cooking spray
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, minced

Preparation

Preheat oven to 425°.

Remove stem end from tomatoes; place in colander and rinse under cold running water. Drain well.

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. Bake at 425° for 14 minutes or until tomatoes begin to shrivel and juices evaporate. Transfer tomatoes to a small bowl. Add onion, cilantro, lime juice, and garlic. Toss gently. Cool to room temperature; cover and chill until ready to serve.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note