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Epicurious
Bon Appétit

Salsa Del Sol

3.1

(2)

This salsa is chock-full of sun-loving ingredients like tomatoes, olives and capers. It's a splendid accompaniment to grilled halibut steaks, pork chops, sliced eggplant or sourdough bread.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

1 8-ounce onion, cut into 8 wedges
2 tablespoons olive oil
1 teaspoon sugar
2 cups chopped seeded tomatoes
1/3 cup chopped pitted green olives
1/3 cup chopped pitted Greek olives (such as Kalamata)
3 tablespoons chopped fresh basil
1 tablespoon drained capers
2 teaspoons red wine vinegar
1 teaspoon anchovy paste

Preparation

  1. Step 1

    Preheat oven to 450°F. Place onion wedges on baking sheet. Brush with 1 tablespoon olive oil. Sprinkle with sugar. Season onion wedges with salt and pepper. Roast onion wedges until golden brown, turning occasionally, about 30 minutes.

    Step 2

    Combine all remaining ingredients in large bowl. Chop roasted onion. Mix onion and remaining 1 tablespoon olive oil into tomato mixture. Season salsa to taste with salt and pepper. (Salsa can be prepared 1 day ahead. Cover tightly and refrigerate. Bring salsa to room temperature before using.)

TagsSalsaCondimentOnionRoot VegetableVegetableTomatoOliveBasilHerbs & SpicesAnchovyFishSeafoodSideDinnerGluten FreeDairy FreeNut FreeEasyMake AheadSummerBon Appétit
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