Herbed Roasted and Raw Tomato Salsa with Olives
Makes 2 ½ cups
Most tomato salsas are made with uncooked tomatoes, and delicious just the way they are, but roasting some of them concentrates the sugars and flavors. And then when the two are combined you get the freshness of the raw tomatoes, and the depth of the cooked ones. Not a bad layering of flavors.
You need to add very little else to make this salsa amazing –skip the olives if they aren’t your thing. Use any combo of tomatoes that you have available to you. Fabulous with tortilla chips, of course, or piled on bruschetta. Also perfect alongside grilled swordfish, or chicken, or a steak.
Herbed Roasted and Raw Tomato Salsa with OlivesPrint
- 1 cup red cherry tomatoes
- 1 cup yellow cherry (or teardrop) tomatoes
- 5 plum tomatoes, roasted and roughly chopped
- 1 tablespoon olive oil
- 1 shallot, minced
- ¼ cup chopped Nicoise olives
- 2 tablespoons chopped fresh basil
- 1 teaspoon minced fresh thyme leaves (optional)
- 1/2 teaspoon Kosher salt, or to taste
- Freshly ground pepper to taste
1. Roughly chop the red and yellow cherry tomatoes and place them in a medium sized bowl. Add the chopped roasted tomatoes, olive oil, olives, shallot, basil, thyme if using, and salt and pepper. Toss gently to combine.