Roasted Tomato Salsa

Roast Tomatoes

12-14 large tomatoes, washed and left whole


Preheat oven to 450 degrees or "grill." Put whole tomatoes into a baking dish and roast until the skins begin to burn, peel and the tomatoes soften. Take out the tomatoes and cool them. Peel off the skins and core the tomatoes.

Ingredients

bunch of parsley, minced
bunch of green onions, chopped finely
1/4 cup olive oil
1 tblsp Balsamic vinegar or red wine vinegar
2 tsps fine sugar
1/4 cup tomato or V-8 Vegetable Juice
1 tsp salt
1/2 tsp fresh ground pepper
dash of hot sauce (optional)

TO MAKE THE SALSA

In a large mixing bowl, add the cooled, peeled and cored tomatoes; break them up with a fork until the tomatoes are small pieces. Add tomato juice, parsley, vinegar, spices and mix well. Adjust seasonings. Refrigerate before serving.

Spicier Option: 

Add minced pieces of roasted hot pepper, but no more than 1/2 tsp at a time as it makes the salsa quite hot.