Slow-Roasted Tomato Salsa
Why This Recipe Works
For our slow-roasted tomato salsa recipe, we dressed our tomatoes in extra-virgin olive oil, which perfumed the tomatoes with an herbaceous, peppery aroma, and sent them into the oven to slow-roast until browned and slightly wrinkled. At this point, their juices had evaporated, leaving the flavor of the olive oil at the forefront. To flavor our slow-roasted tomatoes recipe, we used fine slivers of garlic, which practically melted during the slow bake, reducing to sweet and slightly chewy bits. With the tomatoes slowly roasted, we could construct our salsa recipe, combining the tomatoes with red onion, jalapeño, cilantro, and lime juice.