675g heirloom tomatoes, husked and halved
¼ white onion
3 cloves garlic
1 tbsp oil (we used avocado oil)
Salt and pepper
1 lime, juiced
2 jalapeno peppers, seeded and diced (or add in the seeds if you don’t mind some heat)
¼ white onion, diced
2 tbsps fresh coriander, roughly chopped
- Preheat oven to 220°C or 200°C fan or Gas Mark 7.
- Add tomatoes, ¼ onion and garlic cloves to a baking tray lined with If You Care Parchment Paper.Drizzle with oil and season generously with salt and pepper.
- Place the veggies in the oven for about 25 minutes, then remove and allow to cool.
- Place veggies in a blender and add, lime juice, jalapeno peppers, more onion and coriander, then blend until just mixed.
- Chill and serve.