Herbed Roasted and Raw Tomato Salsa with Olives

A multi-layered tomato experience.

appetizer, condiment, roasted tomatoes, summer, tomato salsa, tomatoes
Makes 2 ½ cups
Serving Size: 8

Herbed Roasted and Raw Tomato Salsa with Olives / Photo by Kerri Brewer / Katie Workman / themom100.com

When tomato season hits, it hits hard, and you need to be ready with some recipes to make the most of them.

Yes, you will slice them, drizzle them with olive oil, sprinkle them with salt and eat them.  But then you will need to figure out what else to do with that explosion of tomatoes from the garden or the market.

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.

Herbed Roasted and Raw Tomato Salsa with Olives / Photo by Kerri Brewer / Katie Workman / themom100.com

If you prefer to use larger tomatoes, just dice them up — I happened to have relieved a kindly farmer of all of his mini tomatoes at the market.

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, pita chips, or piled on bruschetta.  Also perfect alongside grilled swordfish, or chicken, or a steak.

Herbed Roasted and Raw Tomato Salsa with Olives / Photo by Kerri Brewer / Katie Workman / themom100.com

When Tomatoes Are in Season….:

 

More Fruit Salsas to Explore:

 

Herbed Roasted and Raw Tomato Salsa with Olives / Photo by Kerri Brewer / Katie Workman / themom100.com

Herbed Roasted and Raw Tomato Salsa: Roasting some of the tomatoes in this salsa  concentrates the flavors, creating a multi-layered tomato experience.

Herbed Roasted and Raw Tomato Salsa with Olives

Print

  • 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 or 1/4 cup minced red onion
  • 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. Quarter 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.

Herbed Roasted and Raw Tomato Salsa: Roasting some of the tomatoes in this salsa  concentrates the flavors, creating a multi-layered tomato experience.

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