Roasted Tomato Salsa

I know that many of you cannot get behind cold soup, and so I'll never get you to try our beloved Spanish gazpacho (cold tomato and cucumber soup). Spanish lunches are three course meals, and my favorite starter is a refreshing bowl of gazpacho with croutons. These (90 degree) days, Susanna drinks it straight out of the carton.

I encourage you to give gazpacho a try again. Here's a great traditional recipe.

But, if you just can't with cold soup, why not try this salsa, which calls for as many tomatoes?

Roasted Tomato Salsa (adapted from Danielle Walker)

Ingredients:

• 2 lbs tomatoes (I recommend a variety of types)

• 2 onions

• 6 garlic cloves

• 2-3 jalapeños

• 2 tablespoons avocado oil (or other high heat oil like sunflower) 

• 1 bunch cilantro

• Juice from 2 limes

• 2 tablespoons tomato paste

• Salt

• Pepper

• Cumin

• Cayenne pepper

Instructions:

1. Preheat the broiler.

2. Dice the tomatoes and onions into large chunks and spread on a lined baking sheet with the jalapeños and garlic. 

3. Drizzle with the avocado oil and sprinkle salt. 

4. Toss to coat and roast under the broiler for about 10 minutes or until everything is bubbly and browning.

5. Let it cool a bit, and then pour everything into a blender or large food processor, including juices. 

6. Add the tomato paste, cilantro, lime juice, and more salt, and blend until just combined (for an added flavor boost, add cumin and cayenne pepper to taste).

It’s best the next day!