Eosinophilic Esophagitis Friendly Gluten Free Roasted Tomato Salsa
Total time30 min
Prep time10 min
Cook time15 min
4.7(26)
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Learn more →Ingredients
8 servings
- 1 ½ lb roma tomatoes (about 6 medium), halved lengthwise
- 2 jalapeños, halved lengthwise and seeded (or leave seeds in for more heat)
- 4 garlic cloves, unpeeled
- ½ medium white onion, cut into 2 wedges
- 2 tbsp olive oil
- ½ tsp salt, plus more to taste
- ¼ cup fresh cilantro leaves and tender stems, loosely packed
- 2 tbsp fresh lime juice (about 1 lime)
- ¼ tsp ground cumin
Instructions
- 1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil.
- 2
Arrange the tomato halves cut-side up, jalapeño halves cut-side down, onion wedges, and unpeeled garlic cloves on the prepared baking sheet. Drizzle everything with the olive oil and sprinkle with 1/2 tsp salt.
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