A recipe for salsa posted in July 2015 on abitmoreveg.
An abitmoreveg recipe for salsa made with roasted cherry tomatoes.
Chips and salsa are something I always associate with summer. Even when the weather turns cold, as it has in the last couple of days, it’s such a simple sunny treat to have while you’re nicely curled up on the sofa.
I’ve mentioned before that our bodies absorb the lycopene in tomatoes better when they are cooked a little. Lypocene is a powerful antioxidant and it has been suggested that it might be better at lowering blood cholesterol than statins. That’s not why I decided to make roasted cherry tomato salsa though – I did it because I prefer the taste this way.
This recipe is very simple the only thing is you must allow it to chill for at least a couple of hours before serving.
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