Roasted Ripe Tomato Salsa Recipes

ROASTED RIPE TOMATO SALSA

Steps:

• Heat the oven to 400 degrees. Place a large cast-iron skillet inside it and heat 15 to 20 minutes.
• Place the plum tomatoes cut side up on a rack over a baking tray. Drizzle them with 1 tablespoon olive oil, then season with the herbes de Provence, and salt and pepper to taste.
• In a large stainless steel bowl, toss the diced tomatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Spoon into the heated skillet. Place the sliced plum tomatoes in the oven as well. Roast 45 minutes, or until plum tomatoes appear to be drying and diced tomatoes have released their juices. Remove from the oven, and let cool.
• Place a skillet over medium high heat, add remaining 2 tablespoons olive oil, shallots, yellow pepper and scallions, and sauté 2 to 3 minutes, or until softened. Transfer to a large bowl.
• Cut cooled plum tomatoes into quarters and add to bowl along with diced tomatoes. Toss to combine. Season with vinegar, salt and pepper.

ROASTED TOMATO SALSA (SALSA ASADA)

Steps:

• Preheat a medium heavy griddle or cast-iron pan over medium-high heat. Add the whole tomatoes, serrano chile and shallot and roast on the dry skillet, turning frequently, until golden brown on all sides, about 8 minutes.
• Transfer the vegetables and chile to a food processor and add the chicken broth and cilantro. Pulse until smooth but with some small pieces remaining, or to the desired consistency. Season with salt and pepper.
• Serve immediately or cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.

ROASTED GREEN TOMATO SALSA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
• Place green tomatoes, onion, jalapeno peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
• Bake in the preheated oven until vegetables start to char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
• Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill until serving.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

ROASTED TOMATO SALSA I

Steps:

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

ROASTED TOMATO SALSA

Steps:

• Preheat oven to 375 degrees F.
• Line a rimmed baking sheet with foil for easier cleanup.
• Mince 1 of the jalapenos and set it aside.
• In a large bowl, combine the remaining jalapenos, tomatoes halves, onion, garlic, tomato paste, 1 tsp salt, 2 tablespoons oil, cumin and cayenne. Toss gently to thoroughly mix. Place on the baking sheet, cut sides down where applicable, and roast until the tomatoes are tender and skins begin to shrivel and brown, 35-45 minutes.
• Cool on the baking sheet for 10 minutes.
• With tongs, transfer roasted onions, garlic and jalapenos to food processor. Process until the mixture is smooth, about10 seconds. Scrape down sides of bowl. Add tomatoes and process until they're chunky - 5-10 seconds more.
• Pour into serving dish and stir in reserved minced jalapeno, cilantro and lime juice. Add salt to taste.
• NB - If your tomatoes are very acidic, add sugar, a little at a time, to mellow the flavor to suit your taste.
• Serve with your favorite chips, over eggs, to make nachos, just with a spoon -- ;-).

ROASTED TOMATO SALSA

Steps:

• Set an oven rack about 10 inches from the heat source and preheat the oven's broiler for 5 minutes. Line a baking sheet with foil.
• Spread tomatoes and jalapenos, skin-side up, on the prepared baking sheet. Add onion. Drizzle with a little olive oil and season lightly with salt and pepper.
• Cook under the broiler for 20 minutes. Remove from the oven and let cool.
• Remove stems from tomatoes and jalapenos. Transfer to a blender with onions and all roasting juices. Add lime juice and more salt, to taste. Pulse to blend.
• Transfer to a serving bowl and mix in cilantro.