Low-FODMAP Roasted Tomato Salsa
2 pints cherry and / or grape tomatoes, halved
1/2 onion, cut in quarters
4 -5 garlic cloves, whole
1 – 2 jalapenos, sliced in half
1/2 bell pepper, sliced
1 tbsp. canola oil
1 – 2 tsp. salt
1/2 tsp. coriander
1/2 tsp. cumin
2 – 3 tbsp. freshly squeezed lime juice
Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Add the tomatoes, jalapenos, onion, garlic and bell pepper to the prepared baking sheet.
Toss with the canola oil and sprinkle with salt.
Roast for 15 minutes. Flip the ingredients over and continue roasting for another 15 minutes, until charred and the tomatoes have softened. Let cool for at least 20 minutes.
Remove onion and garlic from the baking dish and discard.
Add roasted vegetables to the food processor and include spices and lime juice. Start with 1 jalapeno and add as desired for spicy flavor.
Process until the mixture is evenly combined but still has some texture, adding salt to the mixture as needed.
Refrigerate until ready to serve. Serve with chips, nachos, tacos or add to any meal for an extra kick.