Roast Tomato & Olive Salsa

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Roast Tomato & Olive Salsa

 

 

eight 250 g (9 oz) punnets cherry tomatoes

1/4 cup olive oil

2 red onions, finely diced

two 300 g (10 1/2 oz) jars sliced kalamata olives, drained

finely grated zest and juice of 2 lemons

1/4 cup balsamic vinegar -OR- to taste

8 teaspoons sugar

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan forced.

 

2. Divide tomatoes between two large roasting pans. Drizzle with oil;

season with salt and black pepper. Roast for 7 to 10 minutes or until

split. Transfer to a bowl.

 

3. Add onion, olives, zest, juice, vinegar and sugar. Toss lightly to

combine. Cover; let stand until served. (Refrigerate if made in

advance).

 

4. Serve at room temperature.

 

 

 

VARIATION: You can add 1 cup chopped flat-leaf parsley if you like.

 

TIP: This salsa recipe makes a delicious filling for tartlets or a

no-cook dressing for pasta.

 

 

 

Serves 20.