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Roasted Sungold Tomato Salsa
An original recipe by Neil Rogers,
Worcester Regional Food Hub Kitchen Operations Manager
4 Cups Sungold Tomatoes (separated into a 3 cup and a 1 cup portion)
2 tbs Olive Oil
1/4 Cup chopped Santo Cilantro
1 Jalapeno (opt out for mild salsa) - diced
1 King of the North bell pepper - diced
1/4 Cup onion - finely diced
Juice and Zest of one lime
1 tbs sherry vinegar
Salt and pepper to taste
Preheat oven to 350 degrees
Toss 3 Cups of tomatoes with 2 tbs Olive Oil and a dash of salt and pepper
Place in ovenproof dish and cook in the oven for 10-15 minutes until the tomatoes are roasted and burst slightly. Set aside to cool to room temperature
While tomatoes are cooling take the reserved cup of tomatoes, add them to a mixing bowl
Take jalapeno, onion, bell pepper, vinegar and olive oil, add to halved tomatoes, stir to mix
Zest lime into bowl, then juice and stir to incorporate
Add cooled tomatoes, chopped cilantro and salt and pepper to taste
**This recipe features vegetables and herbs which will be for sale at the REC's Spring Garden Festival & Plant Sale! To learn more about this event and how to purchase seedlings, click here!
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