Roasted Tomato and Bell Pepper Salsa Recipe

Roasted Tomato and Bell Pepper Salsa Recipe

  • 4 plum tomatoes (1 1/4 lb)
  • 1 red bell pepper, quartered lengthwise and stemmed
  • 1 medium onion, sliced 1/2 inch thick
  • 4 garlic cloves, left unpeeled
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon dried hot red pepper flakes
  • 3/4 teaspoon salt
  1. Preheat broiler.
  2. Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
  3. Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.
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