I love these cute little yellow 'cherry' tomatoes, because they're so colorful and they have a nice sweet tanginess that reds don't. Problem is, what to do with them? These are a relatively new food commodity to me, so I am hesitant to do too much experimentation until I start to have a taste for them. So for this recipe, I adapted something from one of my favorite food blogs, the Gluen Free Goddess, for a tasty roasted salsa recipe. This woman's a great writer, photographer, and obviously she must be a pretty good cook. If she were vegetarian, I'd be down-right devoted. For anyone out there who's a celiac, I highly recommend.
Making the salsa was so easy because there's really only two steps: chop all the ingredients, and put them in the oven to roast.
- 1 kg yellow cherry tomatoes, halved
- 1 large red onion, diced
- 1 cup canned sweet corn
- 2-4 cloves garlic, crushed
- 3 tbs olive oil
- 3 tbs dry white wine
- Preheat oven to 200C.
- Toss all ingredients together.
- Bake for about 35 minutes, stirring once half way through, until tomatoes are becoming slightly browned.