Serves 10 to 12
9 medium Roma tomatoes, quartered lengthwise
2 tablespoons olive oil
1 teaspoon Morton® Fine Sea Salt plus more to taste
6 8-inch corn tortillas, each cut in 6 wedges
1 garlic clove, minced
½ serrano chili, minced
1 whole scallion, chopped fine
½ cup cilantro leaves, chopped rough
¼ teaspoon fresh ground black pepper
2 avocados, peeled and seeded
Handful toasted pumpkin seeds, coarsely chopped
Turn oven to 250ºF.
Toss the tomatoes, half the olive oil and half the salt on a rimmed sheet pan. When the oven is up to temp roast until the tomatoes have shriveled to about 60% of their size, about 2 hours.
About 20 minutes before the tomatoes are done toss the tortilla wedges with the remaining oil and salt and spread out flat on another sheet pan. Put directly under the pan that’s in the oven so that the tomato pan is weighting down the tortillas to keep them flat.
While everything is finishing up in the oven cut the ends off the lime and chop up real fine. Toss with garlic, serrano, scallion, and cilantro. Season with the pepper and more salt to taste.
Cool the tomatoes and chips for about 10 minutes.
Mash the avocado with the juice from the rest of the lime. Season with salt to taste. Put a dollop of the avocado on each tortilla wedge. Top each with a piece of roasted Roma tomato, and a little mound of the lime-cilantro salsa. Scatter a few chopped pumpkin seeds on top.