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

Spoon in a bowl of Herbed Roasted and Raw Tomato Salsa with Olives.

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.

Bowl of Herbed Roasted and Raw Tomato Salsa with Olives on a table with bread.

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.

What to Serve with Roasted Tomato Salsa with Olives:

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

Bowl of Herbed Roasted and Raw Tomato Salsa with Olives and bread on a table.

When Tomatoes Are in Season….:

Herbed Roasted and Raw Tomato Salsa with Olives on a table with other foods.

More Fruit Salsas to Explore:

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Roasted Tomato Salsa with Olives

5 from 1 vote
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 8 People
A multi-layered tomato experience.

Ingredients 

  • 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
  • ½ teaspoon Kosher salt or to taste
  • Freshly ground pepper to taste

Instructions 

  • 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.

Notes

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.

Nutrition

Calories: 37kcal, Carbohydrates: 4g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Sodium: 220mg, Potassium: 191mg, Fiber: 1g, Sugar: 2g, Vitamin A: 469IU, Vitamin C: 12mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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