Roasted Tomato Salsa

By author photo Jenny Craig Team


Serves 1.

3 tomatoes, roughly chopped
1 brown onion, roughly chopped
1 clove of garlic, whole unpeeled
1 tsp ground cumin powder
1 tsp ground coriander powder
½ tsp paprika
¼ tsp chilli powder (optional)
Fresh coriander and lime to garnish


  1. Preheat oven to 180°C.
  2. Place the chopped tomato, onion and garlic onto a baking tray lined with greaseproof paper.
  3. Sprinkle the spices over the vegetables and bake in the oven for 30 minutes.
  4. When the vegetables are cooked, place into a blender or food processor and blend to a coarse consistency.
  5. To serve, top with fresh coriander and lime.

TIP: Add coriander, lime and chilli to taste! This salsa is also great served with our Mexican-Style Slow Cooked Pork (if you’re not a vegetarian that is!)

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