How to use The Healthy Cook’s Roasted Cherry Tomato Salsa

The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Roasting tomatoes before puréeing them yields a flavor-rich salsa that can double as a dynamite taco topping or sandwich spread. Here, the salsa makes a tangy topper for The Healthy Cook’s black bean bowl.

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Beans & Rice with Roasted Cherry Tomato Salsa

Time: 30 minutes
Serves 2.

1 pint cherry tomatoes, halved
1 red bell pepper, seeded and chopped 
1 jalapeño or serrano pepper, seeded and chopped (optional) 
2 Tbs. + 1 Tbs. extra-virgin olive oil 
1⁄4 tsp. + 1⁄4 tsp. kosher salt 
1 clove garlic, sliced 
a pinch of dried oregano 
1 cup no-salt-added black beans with their liquid 
1 cup cooked brown rice 
1⁄2 avocado, sliced 
2 cups shredded romaine 

1. Preheat the oven to 425°F. On a rimmed baking pan, toss the tomatoes, bell pepper, and jalapeño (if using) with 2 Tbs. oil. Season with 1⁄4 tsp. salt. Roast until tender and charred in spots, 15–20 minutes. Transfer to a food processor and purée into a salsa.

2. In a medium pan, heat the remaining 1 Tbs. oil over medium heat until shimmering. Sauté the garlic and oregano until fragrant, about 1 minute. Add the black beans with their liquid and bring to a simmer. Season with the remaining 1⁄4 tsp. salt.

3. Divide the beans and rice into 2 bowls. Top with the salsa, avocado, and romaine.

Per serving (2 cups): 

  • Calories: 510  
  • Total fat: 28 g 
  • Sat fat: 4 g  
  • Carbs: 56 g  
  • Fiber: 14 g  
  • Total sugar: 7 g  
  • Added sugar: 0 g  
  • Protein: 13 g  
  • Sodium: 510 mg 
Photo: Kate Sherwood/CSPI.

Want more tomato recipes?

Check out this post for:

  • Roasted Tomatoes, Tempeh, & Broccoli
  • Roasted Tomatoes & Fennel on Beans & Greens

The recipe in this post first appeared in the September 2020 issue of Nutrition Action Healthletter.


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