While I’ll eat a burrito bowl any day, any season I enjoy it most in summertime because of all the fresh ingredients in peak condition. I swapped out grain for sweet potato in this one and it sure worked marvelously since I love dipping potatoes in salsa (I’m curious if I’m the only one).
And this salsa, made with all kinds of different tomatoes from my garden, was absolutely heavenly and I’m stoked I made extra to freeze so I can enjoy it during the colder months. Do you prep garden produce and store for winter?
Servings:
Ingredients
- 2-3 pounds fresh tomatoes I used a variety of homegrown ones from my garden, head over to my stories to see
- 1 medium onion quartered
- 3-4 medium cloves garlic
- 1 medium jalapeno halved
- 1 tbsp avocado oil
- ¼ cup cilantro leaves loosely packed
- 1 tbsp fresh oregano
- 2 tsp sea salt
Instructions
- Preheat over to 450°F and line a sheet pan with parchment paper.
- If you're using larger tomatoes, I recommend halving or quartering them. Place all the tomatoes along with the onion, garlic and jalapenos on the pan and drizzle with the oil. Roast 35-40 mins then remove from over and let cool 10 mins.
- Transfer the tomatoes, onions, garlic, jalapenos and all the herbs and salt to a high speed food processor and pulse till smooth. You can transfer to a jar as is or, if you prefer a smoother consistency, you can pour through a strainer to get rid of all the tomato skin and seeds. Refrigerate an hour or so and enjoy!
Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!
Make sure to check out Noha’s Instagram for more tasty recipes!
