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5
from 1 vote
Roasted Tomato Salsa with Olives
A multi-layered tomato experience.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizer
Cuisine:
American, Italian, Mediterranean
Servings:
8
People
Author:
Katie Workman
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:
37
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
220
mg
|
Potassium:
191
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
469
IU
|
Vitamin C:
12
mg
|
Calcium:
10
mg
|
Iron:
1
mg