Roast Tomato Salsa
Makes: A cup
Ingredients:
Two ripe tomatoes cut into wedges
A few handfuls of cherry tomatoes halved
Lug of balsamic vinegar
A green chili seeds removed and sliced
1/4 of a Spanish onion diced
A handful of cilantro
Lug of olive oil.
1. Roast the tomato slowly for around one hour. when half way through roasting, lug a little balsamic vinegar over the top.
2. Mix with sliced chili, onion and add a lug of olive oil.
Hmmmm… well perhaps roasting a clove of galic with it would have been a good move. And maybe I just used whatever tomatoes I had around… which is why there is the mix. But to be frank… hmmm… I’ve have used a punnet of cherry toms because they are sweeter.