Hi everyone,
This doesn't seem like salsa to me because no hot peppers are included. I
find the directions for roasting the tomatoes and garlic interesting because
I've never seen specific written instructions. I'm guessing you could use
one teaspoon of dried thyme instead of the fresh.
Nancy in OK
Tomato and Garbanzo Bean Salsa
Serves 8
Ingredients
Two beefsteak tomatoes
One teaspoon olive oil
Three cloves garlic, roasted and minced
One 15-ounce can garbanzo beans, rinsed and drained
1/2 cup Kalamata olives, pitted and chopped
One tablespoon fresh thyme, minced
One tablespoon balsamic vinegar
Salt and pepper to taste
One teaspoon fresh chives, minced
Directions
Preheat oven to 350. Cut tomatoes in half. Place cut-side up on a baking
dish. Drizzle with olive oil and season with salt and pepper. Bake for five
minutes or until tender. Remove from oven, set aside and when cool, coarsely
chop. In a large bowl, combine the tomatoes, garlic, garbanzo beans, olives,
thyme and balsamic vinegar. Stir to mix and season with salt and pepper. Let
sit for 20 minutes to allow flavors to blend. Stir in chives and serve.
Roasting garlic cloves is simple: preheat oven to 350. Peel single cloves of
garlic and place on foil. Season with salt and wrap in foil. Roast for 45 to
60 minutes or until very soft.
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