Roast Cherry Tomato and Olive Salsa

Name: Roast Cherry Tomato and Olive Salsa
Cuisine: American
Ingredients: 350 grams ●Cherry tomatoes; 1 and 1/2 tablespoons ●Olive oil; 1 clove ●Chopped garlic; 1 tbsp ●Balsamic vinegar; 1 dash ●Pepper; 8 Olives (black or green); 1 dash to finish Herbs (basil, oregano, etc.)

cookpad.japan @cookpad_jp

I often make this when tomatoes are in season. The tomatoes I bought this time were not so fresh, so I roasted them instead of eating them raw.

Olives are salty, so I didn't add any extra salt. In the top photo, I spread ricotta cheese on bread and topped it with this. I recommend mixing it with pasta, or using as a sauce for meat or fish dishes. Recipe by KT121

I often make this when tomatoes are in season. The tomatoes I bought this time were not so fresh, so I roasted them instead of eating them raw.

cookpad.japan @cookpad_jp

I often make this when tomatoes are in season. The tomatoes I bought this time were not so fresh, so I roasted them instead of eating them raw.

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Ingredients

350 grams●Cherry tomatoes
1and 1/2 tablespoons ●Olive oil
1 clove●Chopped garlic
1 tbsp●Balsamic vinegar
1 dash●Pepper
8Olives (black or green)
1 dashto finish Herbs (basil, oregano, etc.)

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Steps

1

Put all the ingredients marked ● on a heatproof tray and mix. There's no need to chop the tomatoes. Use them whole.
2

Bake in the oven at 200℃ for 20 minutes. Shake the tray a few times so the tomatoes roll around as it's baking to make sure everything cooks through evenly.
3

If some tomatoes are still hard after 20 minutes, gently press down on them with the back of a spoon and crush very slightly.
4

The juice from the tomatoes is also the key to making tasty sauce.
5

Add the vertically sliced olives and herbs, and lightly mix to finish.