Thursday, 24 May 2012

Roasted Cherry Tomato Salsa

From Vegetarian Cookbook, Paul Gayler, Dorling Kindersley, 2000.

This was the nicest salsa and it was so easy to prepare.

A punnet (do they call them punnets when they’re not berries) of cherry tomatoes was prepared for roasting by cutting them in halves and placing them in a baking dish. They were seasoned, topped with chopped basil and garlic and a pinch of sugar. Olive oil was drizzled over and they were baked for roughly 5 minutes. They then went into a serving bowl and had a little lime juice added with some more olive oil.

This was a delicious salsa.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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