Nickel Allergy Friendly Gluten Free Roasted Tomato Salsa

Total time30 min

Prep time10 min

Cook time15 min

Nickel Allergy Friendly Gluten Free Roasted Tomato Salsa

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 ½ lb roma tomatoes (about 6 medium), halved lengthwise
2 jalapeños, halved lengthwise seeds 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!