I roasted all my veggies first, but then made the salsa as written (without the sugar), using cherry tomatoes, and replacing cilantro with parsley as I was out of the former.
This was very tasty, and made a superb salsa for my black bean salsa soup, though I would have happily used it as a straight up sauce too.
Normally I wouldn’t go through the effort just to use it in soup, but I had to use up the tomatoes, and this was a very good way to do just that!
