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Beautiful oven-sweet tomatoes with the sourness of lime and just a kick of heat. Now, where are those nachos?...
Prep Time: 00:05
Cook Time: 00:15
12 cherry tomatoes
1 spring onion
1/2 bunch fresh coriander
1 clove of garlic or one fresh chilli
5 ml balsamic vinegar
1Put the tomatoes in an ovenproof dish with a drizzle of olive oil and a grind of salt and pepper. Roast at 200C for about 15 minutes or until the skins begin to burst.
2Meanwhile, add the spring onion, coriander and garlic (for a milder heat) or chilli (for a more intense heat) to a food processor and chop coarsely. If you don't have a machine, then get chopping!
3When the tomatoes are cooked, add them to the processor with the onion mixture. You can remove their skins first if you like, for a smoother mixture, but it is a bit of a faff.
4Squeeze in the juice from the lime and stir in the vinegar.
5Serve with fajitas or quesadillas or just with tortilla chips for dunking.
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