FIRE ROASTED TOMATO SAUCE
If you have not tried fire roasted tomatoes, you are really missing out. In my opinion, the roasting brings out the sweetness of the tomatoes and it is much less acidic. This recipe makes enough for about 3/4 to 1 pound of pasta. A wonderful tasty meal in 30 minutes.
Provided by Marie
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute garlic and onion lightly in olive oil.
- Remove from pan and place in blender with tomatoes; blend and set aside.
- In same pan as onion mixture was cooked, crumble and saute Italian sausage til browned.
- Add tomato mixture and 8oz can of sauce and water to pan.
- Salt and pepper to taste and add chopped basil.
- Simmer for 30 minutes; add to pasta and enjoy!
- Note: Be careful how much salt you add - the sausage is salty also.
Nutrition Facts : Calories 504.1, Fat 38.1, SaturatedFat 11.8, Cholesterol 64.7, Sodium 1886.8, Carbohydrate 17.6, Fiber 2.7, Sugar 7.9, Protein 23.5
MEATBALLS WITH FIRE ROASTED TOMATO SAUCE
A go-to recipe for party planning. You can mix, bake and simmer these in under an hour.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In large bowl, mix meatball ingredients. Shape into 30 (1-inch) meatballs. Place in ungreased 13x9-inch pan.
- Bake uncovered about 15 minutes or until thoroughly cooked and no longer pink in center.
- In 3-quart saucepan, heat all sauce ingredients exept chives to boiling, stirring occasionally; reduce heat. Stir in meatballs; cover and simmer about 15 minutes or until sauce is hot. Sprinkle with chives. Serve in chafing dish or slow cooker on low heat setting.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 35 mg, Fiber 1 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g
FIRE-ROASTED TOMATO SALSA
"I've been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn't last a day in our house." -Pamela Paula, Weeki Wachee, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 cups.
Number Of Ingredients 11
Steps:
- Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
HOW TO FIRE ROAST TOMATOES
In a search for fire roasted tomatoes for my recipe for Recipe #390602, I found this homemade version. Fire roasted tomatoes add a smoky flavor to a variety of foods. They cook quickly on a gas range or charcoal grill. Much more economical than store bought; freezable, too. p.s. Using any other tomato probably will not work for they turn out mushy.
Provided by gailanng
Categories Vegetable
Time 20m
Yield 1-10 serving(s)
Number Of Ingredients 2
Steps:
- Slice the tomatoes in half lengthwise (from stem to tip) and brush the cut sides with olive oil. Place the tomatoes cut side down over a medium flame on a gas grill. If using a charcoal grill, place the tomatoes in the middle of the grill over briquettes that are medium-hot.
- When the tomatoes develop dark char marks (about 5 to 8 minutes depending on size and heat of grill). Continue cooking until the skins begin to blacken in spots. Then, remove the tomatoes from the grill, pile them in a bowl, tightly cover with plastic wrap and set aside.
- When the tomatoes are cool enough to handle, peel off the blackened skins and dice the flesh, making sure to reserve the juices.
- Use immediately or pack tomatoes in a freezer proof container with juices.
AUTHENTIC FIRE-ROASTED TEX-MEX SALSA
It has taken me years to perfect this recipe. Los Cucos is my favorite TexMex restaurant in Houston, and I used to eat there every 2 weeks, just so I would order a pint of red salsa to go to take home with me. I was addicted to the stuff, it's the best salsa in the world. I finally mastered my own version, which tastes nearly identical to Los Cucos's red salsa.
Provided by severlysnaped
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
- Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
- Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
- Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.
Nutrition Facts : Calories 14.3 calories, Carbohydrate 3.4 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 343.3 mg, Sugar 1.6 g
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- Using a blender or food processor, puree the canned tomatoes. I like them mostly blended, with a rustic texture.
- Heat the olive oil in a 12″ skillet over medium heat, add the garlic and the red pepper flakes and saute for 30 seconds. Don’t brown the garlic or the sauce may get a bitter flavor.
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