The tomatoes are one of the crops hit hard by the constant rains. In the last couple of boxes, the tomatoes haven’t looked too good – they have spots or bruises and always seem to be very close to going bad. So this week I wanted to use them quickly in a recipe that wouldn’t suffer from their lackluster appearance. By roasting and pureeing them in a salsa, all of the surface imperfections disappear and the flavors are more concentrated. This would also be a great recipe for the dead of winter or spring when grocery store tomatoes aren’t at their peak; you can use standard Roma tomatoes and coax more flavor out by roasting them with garlic, onions and peppers.
Serve this with chips or on the side with Roasted Squash and Black Bean Quesadillas.
Click here to download and print a pdf of this recipe:
Roasted Tomato Salsa