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Slow-Roasted Tomatoes Give Salsa a Fresh New Flavor

November 11, 2015

Not only do roasted tomatoes make mixing up homemade salsa a breeze, but their unique depth of flavor puts a new twist on the classic dip. Here, Divina‘s plump, slow-roasted-to-perfection tomatoes lend a robust sweetness that pushes this delectable side dish to center stage.

Roasted Tomato Salsa

Yield: 2 cups
Active Time: 5 minutes

2 10-ounce jars of Divina red roasted tomatoes, drained
1 clove garlic, minced
3 shallots, chopped
1/2 cup chopped parsley
Juice of 3 lemons
3 tablespoons olive oil
2 teaspoons balsamic vinegar
2 teaspoons onion powder
Freshly ground black pepper
1 to 2 teaspoons red pepper flakes

Drain roasted tomatoes of their liquid and place them in the bowl of a food processor fitted with the blade attachment. Pulse until minced. Transfer tomatoes to a medium-sized bowl and mix in the rest of the ingredients, adjusting for spice. Store covered in the fridge for up to 3 days until ready to use.

Photo credit: Paul Delmont

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Merce Muse

Thrive Market Food Editor

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