Roasted Tomato Salsa
Need a gluten free, primal, and whole 30 hor d'oeuvre? Roasted Tomato Salsa could be an outstanding recipe to try. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains approximately 1g of protein, 0g of fat, and a total of 16 calories. It is a cheap recipe for fans of Mexican food. If you have jalapeño pepper, plum tomatoes, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place first 4 ingredients on a baking sheet coated with cooking spray.
Bake at 500 for 20 minutes or until charred; stir occasionally.
Place vegetables in a food processor, and pulse 10 times or until chunky.
Place in a medium bowl, and stir in cilantro and the remaining ingredients. Cover and chill.
Note: Store, covered, in the refrigerator for up to 3 days.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.
![Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir]()
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.