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Roasted Tomato Salsa | Fresh and Tasty

Are you craving for some fresh and nutritious food after all the indulgence around Christmas? I sure am. I have to say I let it loose this time. Although my cooking was all healthy and nutritious, there were a few boxes of Ferrero Rocher flying over the room. I have to admit; I was the one who ate most of the Ferrero.

Ferrero Rocher is my favourite chocolate, and I just couldn’t resist the temptation or because I knew I wouldn’t be having it again next week. When I am good, I am good.

So to balance the badness (it wasn’t that bad) the cooked meals are being just a little extra nutritious. With more plant-based food that provide more fibre and antioxidants.

This roasted tomato salsa which I usually serve as a side with Red lentil dhal,  sauteed green leafy veg and rice is a favourite fresh yet zingy condiment. I have here roasted the tomatoes for about 20 minutes, but your can also make my Mauritian salsa by chopping the tomatoes without roasting.

Side chutneys or salsa can be a clever way of adding a little extra boost of nutrients when planning your meals.

It is best when served fresh, however, keeps in the fridge for up to 2 days.

Roasted Tomato Salsa | Fresh and Tasty

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 3

Roasted Tomato Salsa | Fresh and Tasty


  • 10-12 Vine Tomatoes
  • 1 table spoon of olive oil
  • 1 red onion chopped very finely
  • /2 table spoon of lemon Juice
  • few sprigs of Fresh coriander leaves
  • Salt and pepper to taste


  1. Preheat the oven at 180C
  2. Wash the tomatoes and pat dry them using a kitchen towel.
  3. Put them in a small baking tray
  4. Drizzle some olive oil
  5. Roast the tomatoes for about 15-20 minutes
  6. Let the tomato cool down.
  7. Peel the skin off the tomatoes.
  8. Use a fork to mash the tomatoes roughly.
  9. Remove and discard the tomato skin.
  10. Add the rest of the ingredients and stir.
  11. Serve fresh.
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