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Ginger Tomato Salsa
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5 Roma tomatoes
4 tbl. peeled and grated fresh ginger
2 tbl. chopped garlic
1 cup white wine vinegar
1-1/2 cups brown sugar
3 tbl. lemon juice
1 tsp. paprika
1 tsp. cayenne
1/2 tsp. cumin
1/4 tsp. ground cloves
1/2 jalapeno pepper, seeded and chopped
1 tsp. ground ginger
6 green onions, sliced thin (green part only)
1 small red onion, diced
Olive oil to coat tomatoes the when roasting
Salt and pepper to taste
Cut tomatoes in half and season with salt and pepper. Place cut side down on sheet pan and brush lightly with olive oil. Roast in preheated 300 degrees oven for 1 hour or until caramelized and soft. Allow to cool and remove skins; dice (medium-size).
Combine all other ingredients except red and green onions in a stainless steel saucepan, cook over medium heat for about 5 to 10 minutes or until reduced to a syrup. Allow syrup to cool slightly; pour over tomatoes, add onions and combine. Allow to sit for 3 hours. Excellent served with grilled salmon or mahi mahi.
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