Hurry! Time is running out! It's time! Don't let the window slam shut!
This is the first time I've used slow-roasted tomatoes in their "raw" state ... not that they're raw, exactly, after 12 hours in a slow oven.
But this salsa is absolutely delicious. There's a smoky depth to the tomatoes that makes the outcome unusual and familiar both at once. It worked beautifully as a base for pan-fried fish and later, aside a supper omelet.
FROM THE ARCHIVES ... Wondering what to do with roasted tomatoes? Just look at all these wonderful possibilities! And here's how to roast tomatoes.
SLOW-ROASTED TOMATO SALSA
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2 cups
Weight Watchers 1 point per quarter cup
NetCarb 8 per quarter cup
About 2 cups slow-roasted tomatoes, broken apart with fingers or a fork
2 teaspoons jalapeno, minced
1 clove garlic, minced
2 green onions, chopped
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon dried oregano (I liked how the dried herb paired with the depth of the roasted tomato but fresh would likely be great, too)
1/4 cup chopped fresh cilantro
Salt & pepper to taste
Mix all ingredients. Drain a bit if needed, but do save the juices for something else!
Per Quarter Cup: 65 Cal (30% from Fat, 11% from Protein, 59% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 11 g Carb; 3 g Fiber; NetCarb8; 16 mg Calcium; 1 mg Iron; 28 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point
SLOW-ROASTED TOMATO SALSA 1 batch, 2t jalapeno, 1cl garlic, 2green onion, 1t red wine vinegar, 1t Worcestershire, ¼t dried oregano, ¼ c cilantro, S&P, , ¼c =WW1 VV06