Roasted Tomato Salsa
Salsa is a quick and easy dish that you can throw together in minutes. This roasted tomato salsa takes some time for the roasting, but once you have tasted this version, you will make the time every time.
10-12 plum tomatoes, quartered lengthwise, do not peel or seed
8 shallots, peeled, left whole
5 cloves fresh garlic, peeled left whole
1 sprig fresh rosemary, leaves stripped
2 poblano chiles
grated zest and juice of 1 fresh lemon
2 tablespoons extra virgin olive oil
1/4 teaspoon brown rice syrup
Preheat oven to 325 degrees. Arrange tomato pieces on a baking sheet. Sprinkle shallots and garlic over the tomatoes. Sprinkle with sea salt. Roast at low heat for 1-1 2 hours, until beginning to dry. Do not let them burn or blacken. Cool tomatoes and peel. Finely mince along with shallots and garlic. Transfer to a mixing bowl.
Soak chiles in very hot water for 10 minutes, drain and remove the stem. Split lengthwise, remove seeds and finely mince. Mix chiles, lemon zest and juice, rosemary, oil and rice syrup, with salt to taste into the tomato mixture. Mix well and allow to stand for about an hour before serving. Serve at room temperature or chilled, with tortilla chips.
Makes 5-6 servings.