Roasted Heirloom Tomato and Cucumber Salsa
6 Cups Heirloom Tomatoes
1 Tablespoon Extra Light Olive Oil
1 Tablespoon + 1/2 Teaspoon Pink Sea Salt
1 Large Cucumber
1 Cup Packed Fresh Cilantro
1/2 Medium Red Onion
1 Small Lime
1/2 Medium Tangerine
1 Teaspoon Jalapeño (coarsely chopped)
1 Tablespoon Minced Garlic
1/2 Teaspoon Black Pepper
Heat the oven to 300 degrees*. In medium bowl add the olive oil and 1 tablespoon of sea salt to the tomatoes. Place on baking rack and bake for 30 minutes.
Zest and juice the lime and the tangerine. Set the juice and zest to the side.
Coarsely chop the onion, cucumber, and cilantro. Place it in your food processor along with the garlic and jalapeño and pulse very quick short pulses. If you pulse too much you will have soup. Add your roasted tomatoes and pulse quickly again.**
Place in your medium bowl and add 2 tablespoons of the tangerine/lime juice, the tangerine and lime zest, black pepper and 1/2 teaspoon sea salt.
This recipe can be served immediately. The flavors have an opportunity to marry if you make it a day ahead.
*I roast the tomatoes because it cuts down on the acidity. You can leave this step out.
**I had too much liquid, so I drained some off and saved for another recipe - vegetable soup anyone?