Now that summer is coming to close, the tomatoes are looking less than perfect. But don’t fret. There are still many flavorful dishes you can make with them.
I’ll be honest. The idea for this recipe came from my husband. He was reading the WSJ and came across an article about a charred tomato salsa. There wasn’t a recipe that accompanied the article so I made one up. It came out sweet, smoky and full of flavor!
The addition of the aji colorado, a pureed chili paste, adds an earthy richness to the roasted tomatoes, garlic and onions. If you haven’t made that aji colorado puree yet, what are you waiting for? It’s perfect in so many dishes. I use it in chicken tacos, cheese enchiladas, Peruvian roasted chicken and now in salsa too.
Roasted Tomato Salsa
- 1 8-10oz pkg grape or cherry tomatoes, halved
- 3 or 4 large tomatoes, cut into wedges
- 5 garlic cloves, smashed
- 1/2 purple onion, cut into wedges
- 2 Tble olive oil
- 2 Tble aji colorado puree, divided
- 1 tsp kosher salt
- 1 tsp crushed red pepper flakes
- 1 tsp freshly cracked black pepper
- 2 Tble cilantro, chopped finely
Preheat oven to 425˚. Line a baking sheet with aluminum foil and set aside. Place tomatoes, garlic, onions, olive oil, one tablespoon of the aji colorado, salt and peppers into a large bowl and toss to combine. Pour mixture out onto prepared baking sheet and roast on the middle rack in the oven for 10 minutes. Switch oven to broil (Hi or Low will depend on your oven) and watch carefully for 5-10 minutes until tomatoes have charred a little on the top, being very careful not to burn them. After tomatoes have charred slightly, remove baking sheet from oven and set aside to cool. When tomatoes have cooled to room temperature, coarsely chop all roasted ingredients and place in a bowl. Add remaining tablespoon of the aji colorado puree and chopped cilantro. Adjust seasonings if necessary. Serve chilled or at room temperature with your favorite chips.