There was a great selection of tomatoes at the feria this morning and for roughly 75 cents per kilo, you really can’t pass up such a bargain. Time to make another bucket of Roasted Tomato Salsa!
We don’t have fancy, almost extinct, extra flavorful and aromatic heirloom species around here. Just tomatoes, lots of them.
But if you roast them before cooking, your tomato sauce will have an extra intense flavor. Don’t spare diced onions, garlic, herbs, and spice – everyone will be happy with the tasty result.
The sauce freezes very nicely and works well as a base for all sorts of variation.
If you’re interested in a more detailed recipe, please click on this link to a post from August: 24 Enjoy!
2 thoughts on “Roasted Tomato Salsa – again”
Das passt ja genau zu meinem “Tomatenpeeling” 😉
This post should be scratch'n'sniff.