Cherry Tomato Salsa
- Vegetable recipes
- Vegan
- Lactose free
- Peanut free
Instead of the usual condiments, try this fresh-tasting salsa on your next burger. It's great on steak, too.
Ingredients
- 2 cups (500 mL) halved cherry tomatoes
- 3 tbsp (45 mL) finely diced dill pickle
- 2 tbsp (30 mL) minced red onion
- 1 clove garlic, minced
- 1/2 tsp (2 mL) dried oregano
- 1/4 tsp (1 mL) hot pepper flakes
- Extra-virgin olive oil, salt, red wine vinegar and pepper
Preparation
Spread tomatoes on rimmed baking sheet; drizzle with 2 tbsp (30 mL) oil and sprinkle with salt. Roast in 450°F (230°C) oven until slightly charred, 15 to 20 minutes. Transfer tomatoes and juices to bowl; mix in pickle, red onion, garlic, oregano, hot pepper flakes, 2 tsp (10 mL) vinegar, ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper.
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