What to do with all those summer tomatoes and herbs?
Rich Roasted Tomato Chimichurri!
Velvety, tangy and smooth, I could just sit and eat the whole bowl. Still warm, I had to hold myself back with just a spoonful.
Hurry, Ribeye, I want this now!
Our family prefers cilantro to parsley, but if you don’t like cilantro just replace it with parsley.
In case you don’t have tomatoes try the Cilantro Chimichurri used for this Fajita Salad with Cilantro Chimichurri it’s a burst of flavor on your steak, pork, fish, grilled vegetables, or chicken. You can’t go wrong with either option.
Rich Roasted Tomato Chimichurri
- 4 medium tomatoes (1 1/2 pounds), quartered
- 12 or so sweet cherry tomatoes
- 1/2 a small onion sliced
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons Kosher salt
- 1 cup lightly packed cilantro or parsley
- 4 sprigs oregano leaves, stems removed, or 1 tablespoon dried
- 1/4 cup red wine vinegar
- chili flakes as desired
Preheat the oven to 400°. I roasted mine on a baking sheet in our gas grill over medium low (about 400 degrees).
On a large rimmed baking sheet, toss the tomatoes and onion with 1/4 cup of the olive oil and Sprinkle with salt.
Roast for 10 minutes then turn tomatoes to cook evenly, roast for another 10 minutes, until softened and browned in spots; let cool slightly.
Transfer the tomatoes to a food processor. Add the cilantro, oregano, vinegar, chili flakes and the remaining 1/4 cup of oil. Pulse until almost smooth. Season with salt and transfer to a bowl.
Another good option…Fajita Salad with Cilantro Chimichurri