In our CSA shares this summer, we have gotten an overwhelming amount of cherry tomatoes. We usually get 2 pint size(?) cartons in our box every week. I'm always trying to find new recipes using these mini tomatoes. I also like to eat these tomatoes on their own. I thought this recipe looked delicious, and would also use a good amount of the tomatoes that were about to get attacked by the swarming fruit flies that have made their home on my kitchen table.
This salsa is a little more on the sweet side. Roasting the tomatoes caramelizes them a little bit, and brings out their sweetness. It's also very thick and chunky. Delicious to eat up with tortilla chips or on mexican pizza!
I found this recipe from Naturally Ella. I love her blog. It has so many seasonal vegetarian/vegan recipes that all look amazing.
Roasted Tomato & Corn Salsa
2 lbs cherry tomatoes, sliced in half
3 cloves garlic, chopped
1 serrano pepper, chopped
1 large onion, roughly chopped into pieces the size of cherry tomatoes
2 Tbsp olive oil
2 ears sweet corn, corn cut off
juice from 1 lime
1 cup freshly chopped cilantro
1/2 tsp salt
Preheat oven to 400. On a baking tray, place tomatoes, onion, garlic, and pepper, and toss with olive oil. Roast in the oven until softened and lightly browned, 45-55 mins. Place corn on a separate baking tray and toss with a Tbsp of olive oil. Roast the corn until lightly browned, about 15-20 mins. In a food processor or blender, combine the roasted tomato mixture and the cilantro. Pulse together until well combined. Add in the lime juice and salt, and pulse again until combined. Remove from food processor/blender and stir in the corn.