Roasted Yellow Tomato Salsa With Cilantro

By darleneandjoel

If you cannot find these tiny heirloom yellow tomatoes, any grape or cherry tomatoes will do. The roasting coaxes fresh tomato salsa from bright and acidic into complex, subtle and sweet. If you don't care for cilantro, try using basil instead, and serve this salsa as a bruschetta topping on toasted gluten-free bread rubbed with a clove of fresh garlic.

Ingredients

• 2 pints of yellow cherry or heirloom tomatoes, halved
• 1 small red onion, diced
• 3 cloves garlic, chopped
• 3/4 cup corn kernels
• 2 teaspoons dried or fresh cilantro
• Sea salt
• Olive oil
• White balsamic vinegar

Preparation

Step 1

Toss to coat. Roast in a preheated oven until the tomatoes are soft and sweet, about 25 to 30 minutes. I stirred the mix halfway through roasting. Cool before storing. Store covered in the fridge. Just before serving allow the salsa to come to room temperature. Garnish with fresh chopped cilantro.

Serve with Brown Rice Tortilla Chips, corn chips, or triangles of toasted gluten-free garlic bread.

Calories: 265
Carbohydrates: 53.5 g
Cholesterol: 0 mg
Fat: 5 g
Saturated Fat: 0.7 g
Fiber: 15.5 g
Sodium: 377 mg
Protein: 11.7 g