Salsa De Tomate Asado Roasted Tomato Sauce Recipes

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ROASTED TOMATO SAUCE



Roasted Tomato Sauce image

Roma tomatoes and garlic are oven roasted and caramelized to give your pasta a deep, rich flavor. Roasting the tomatoes really draws out the sweet flavor, which mixes so well with the roasted garlic.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 50m

Yield 2

Number Of Ingredients 5

1 pound roma (plum) tomatoes, halved and seeded
2 cloves garlic, peeled
1 tablespoon olive oil
1 pinch salt and freshly ground black pepper to taste
10 leaves basil, torn

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  • Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
  • Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
  • Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 10 g, Fat 7.2 g, Fiber 2.8 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 89.6 mg, Sugar 6 g

ROASTED TOMATO SALSA I



Roasted Tomato Salsa I image

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

Provided by KATKRO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 24

Number Of Ingredients 9

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

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.

Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g

ROASTED TOMATILLO SALSA, (SALSA DE TOMATILLO ASADO)



Roasted Tomatillo Salsa, (Salsa de Tomatillo Asado) image

Tomatillo's are used a lot in Mexican cuisine. My grandmother grew them in her garden all summer long. They are round, & green with papery husks all around them. Almost like a little bag. You tear the husk off and and wash the waxy coating off the tomatillo well in water. They are usually split in half & roasted then I use to...

Provided by Juliann Esquivel

Categories     Salsas

Time 15m

Number Of Ingredients 9

1 1/2 lb tomatillos washed and cut in halves
1 large vidalia onion or white onion cut in half
1/2 c fresh cilantro leaves
4/5 Tbsp fresh key lime or regular lime juice
1/4 tsp sugar
2 large jalapeno peppers stemmed, roasted and chopped
1 tsp salt and 1/2 tsp pepper
1/4 tsp ground cumin
1/2 tsp garlic powder

Steps:

  • 1. Remove papery husk from the tomatillos and wash well under cool water. Cut them in half and keep the cut side down on a foil lined baking sheet. Put the the two stemmed rinsed jalapenos cut in halves as well seed side down (cut length wise) next to the tomatillos. Cut vidalia onion in half and palce cut side down next to the jalapenos and tomatillos Broil for 5 to 7 minutes to lightly blacken the skins of the veggies. You are looking for a light char. Watch that they do char real bad.
  • 2. Next Place the tomatillos, onions, jalapenos, lime juice, cilantro, sugar, & cum,in the food processor and pulse till the ingredients are finely chopped. Add salt and pepper & galic powder to season. Place in refrigerator and serve cold with tortilla chips or on top of grilled meats. Enjoy
  • 3. If you do not like the taste of lime you can reduce the tablespoons of lime juice to two or three. I will post my picture tomorrow of my tomatillo salasa, My camera died and I am re-charging it tonight.

ROASTED TOMATO TOMATILLO SALSA RECIPE



Roasted Tomato Tomatillo Salsa Recipe image

A canned fresh salsa recipe to use your garden tomatoes. Enjoy the fresh taste of sun ripened tomatoes and tomatillos in this Roasted Tomato Tomatillo Salsa recipe. Roasting the vegetables before making the salsa adds a depth of flavor. Can using hot water bath or refrigerate the salsa and eat within the week.

Provided by Arlene Mobley - Flour On My Face

Categories     Appetizer     Condiment

Time 2h10m

Number Of Ingredients 11

3 pounds ripe tomatoes (cut into quarters)
1 pound tomatillos (papers removed, washed and cut in half)
2 large jalapeno peppers (washed and cut into quarters (see note))
1 medium medium onion (peeled and cut into quarters)
5 cloves peeled garlic cloves
1/2 cup fresh cilantro (wash and chopped (see note))
1/2 cup bottled lime juice
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Place the tomatoes, tomatillos, jalapeno's and onion on a large baking sheet.
  • Roast in a preheated 375 F. degree oven for 30-45 minutes or until slightly charred.
  • Allow to cool to for 10 minutes.
  • Run the vegetables through the Ball® FreshTECH HarvestPro™ Sauce Maker into a bowl.
  • Add the remaining ingredients to the bowl and mix well.
  • Transfer to a saucepan and bring to a simmer over medium-high heat. Simmer for 5 minutes.
  • Ladle hot salsa into hot jars, leaving 1/2 inch head space.
  • Process in a hot water bath 20 minutes following all safe food preserving practices.
  • Remove the jars from the canner and cool overnight.
  • Rinse and wash the jars off before storing.
  • 2 pint jars of salsa.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 16 kcal, Sugar 2 g, Sodium 39 mg, Fat 0.3 g, SaturatedFat 0.04 g, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, UnsaturatedFat 0.14 g

GRILLED TOMATO SALSA RECIPE



Grilled Tomato Salsa Recipe image

Rustic grilled tomato salsa or salsa de jitomate asado. The ingredients are charred on the grill which give the salsa a rich smokiness.

Provided by Douglas Cullen

Categories     Salsa

Time 20m

Number Of Ingredients 6

7 medium plum tomatoes (Roma)
1 medium white onion
2 serrano chiles
2 cloves of garlic
1 teaspoon salt
3 tablespoons water

Steps:

  • Rinse the vegetables before grilling.
  • Place the vegetables on a hot grill for about 15 minutes.
  • Place all of the ingredients in your blender jar with 3 tablespoons of water and then blend for 30 seconds.
  • Taste and adjust the salt.

Nutrition Facts : Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 295 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ROASTED TOMATO AND TOMATILLO SALSA



Roasted Tomato and Tomatillo Salsa image

This is a delicious Salsa to add to your repertoire! It uses both tomatoes and tomatillos to create a completely unique flavor. Yum!!

Provided by Mexican Please

Time 30m

Number Of Ingredients 8

2 roma tomatoes
4-5 tomatillos
1/3 small onion
1 garlic clove
1-2 jalapenos (or serranos)
10-12 sprigs cilantro
pinch of salt
squeeze of lime

Steps:

  • Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
  • Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
  • Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
  • Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
  • Serve immediately or chill in the fridge for a bit before serving.
  • Store leftovers in an airtight container in the fridge where they will keep for a few days.

Nutrition Facts : Calories 12 kcal, Carbohydrate 2 g, Sodium 2 mg, Sugar 1 g, ServingSize 1 serving

ROAST TOMATO AND HERB SAUCE



Roast tomato and herb sauce image

This can be used in its original state on a pizza or in a soup or pureed to be used in tomato based recipes such as chilli con carne, bolognese sauce, tomato chicken curry etc.

Provided by bearnaise

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Place all the ingredients in a roasting tin in a medium oven (temp 190)
  • Leave for half an hour or until it all looks molten red and smells lovely and tomatoey - do not let it brown
  • Puree if desired, removing the hard herbs like bayleaf and rosemary first, personally I can't bear to liquidise it and eat it like it is!
  • If you are not using it immediately, let it cool then freeze it. You can use a breadknife to carve pieces off and then put it back in the freezer if you don't want to use it all at once
  • This can be used with my chilli con carne recipe

SALSA FOR PUPUSAS



Salsa for Pupusas image

This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).

Provided by cervantesbrandi

Categories     Sauces

Time 12m

Yield 2 cups

Number Of Ingredients 8

4 roma tomatoes
1/4 small white onion
1 small garlic clove
4 serrano chilies
4 cups water
1 teaspoon chicken bouillon powder
1 teaspoon canola oil
1 teaspoon vinegar

Steps:

  • Place the first 5 ingredients in the blender and blend on high.
  • Heat the canola oil on medium high heat and pour the salsa into the pan.
  • Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
  • Allow the salsa to come down to room temperature and serve.

SALSA DE TOMATE ASADO (ROASTED TOMATO SAUCE)



SALSA DE TOMATE ASADO (ROASTED TOMATO SAUCE) image

Categories     Sauce     Tomato

Yield 4 cups

Number Of Ingredients 5

1-1/2 cups heavy cream
8 large garlic cloves, unpeeled
1 medium onion, unpeeled, halved crosswise
3-4 large ripe, red tomatoes
salt

Steps:

  • Cook down the cream in a small, heavy saucepan over medium heat until reduced by abuot a third. Set aside. Heat a heavy cast-iron griddle or skillet over high heat until a drop of water sizzles on contact. Roast the unpeeled garlic cloves and onion, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly blackened and fragrant. Set aside. Roast the tomatoes in the same way, turning several times, until blistered on all sides. Let cool until just cool enough to handle. Peel the garlic cloves and place in a blender. Peel the onion, rubbing away any charred bits, and add to the garlic. Peel the tomatoes directly over the blender so as not to lose any juice and add to the garlic and onion. Puree on medium speed until smooth. Add the cream and process until blended. Season with salt. Can be stored, tightly covered, in the refrigerator for 2 to 3 days. Doesn't freeze well.

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