Roasted Tomato Chimichurri
Serves 4 - Prep Time: 10 minutes - Cook Time: 20 minutes
The sauce that keeps on giving
Talk about versatility, this sauce pairs well with chicken, steak, fish, or even on a sandwich or in a salad. With just the right amount of tang and sweetness, you’ll find yourself doubling batches to have on hand.
Ingredients
1 cup heirloom cherry tomatoes
1 garlic clove
1 small shallot
1/2 cup cilantro (leaves and stems)
4 tbsp olive oil
1 1/2 tbsp red wine vinegar
Salt and pepper
Directions
Preheat the oven to 400°F.
In a small oven safe dish, toss tomatoes with 1 1/2 tbsp olive oil, salt, and pepper.
Roast for 20 minutes, or until bubbly, soft, and slightly charred.
In a food processor or blender, add the tomatoes, garlic, shallot, cilantro, remaining olive oil (2 1/2 tbsp), red wine vinegar, salt, and pepper and pulse 3-5 times until a smooth yet chunky consistency.
Serve right away or store in an airtight container in the fridge for up to a week.
Recipe developed and images shot for MEATER®