Roasting luxuriously ripe late-summer tomatoes before puréeing them yields a rich, tangy salsa that can double as a dynamite taco topping or sandwich spread.

Ingredients

  • 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

Instructions

  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.

Nutrition Information

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

For more tomato recipes

Go to nutritionaction.com/tomatoes2 for

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

For cooking advice, write to Chef Kate at healthycook@cspinet.org