Roasted Ripe Tomato Salsa Recipes

ROASTED TOMATO SALSA II

Steps:

• Preheat the broiler.
• On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
• Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

ROASTED TOMATO SALSA

Steps:

• Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

ROASTED-TOMATO SALSA

Steps:

• Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
• Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

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 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:

• Broil 5 plum tomatoes and 1 sliced red onion, about 6 minutes. Pulse in a food processor with 1 chipotle in adobo plus 1 teaspoon sauce from the can, 2 tablespoons cilantro and 1 teaspoon cider vinegar.

ROASTED TOMATO SALSA

Steps:

• Dry roast the garlic and the jalapenos over medium heat in a skillet until soft and blotchy black spots appear. This should take 10-15 minutes, and the jalapenos may be done sooner than the garlic.
• Meanwhile, thoroughly rinse the onions in a strainer with cold water. Drain thoroughly, lightly squeezing out water with a paper towel if needed. Place onions in a large glass bowl.
• After roasting, remove the stems from the jalapenos. If you like super spicy salsa, do not remove the seeds. If you like it milder, remove the seeds or some of them. Remove the papery skin from the garlic.
• Place jalapenos and garlic into food processor and pulse until finely chopped. Add the tomatoes and their juice and pulse until it's of your desired consistency. I like mine chunkier.
• Pour this mixture on top of the onions and mix.
• Add the cilantro and stir thoroughly.
• Taste and season with salt and lime juice.
• Note: if you won't be using the salsa for a few hours, wait until closer to serving to add the onion and cilantro.

FIRE-ROASTED TOMATO SALSA

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.

ROASTED TOMATO SALSA

Steps:

• Roast the Vegetables
• Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil.
• Place all of the vegetables on the prepared baking sheet, cut side up. Depending on the size of your baking sheet, you may need to use two sheets. Drizzle the vegetables with oil and season generously with salt and pepper.
• Roast for 40 minutes, or until the tomatoes are shriveled up and develop bits of deep brown spots of color.
• Puree the Vegetables
• Transfer all of the roasted vegetables to a blender and add the vinegar and water. Puree until smooth. Taste the salsa and adjust the seasoning, if necessary.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
• COOKING NOTES
• INGREDIENTS
• Tomatoes
• Even though I use cherry tomatoes in the recipe, any type of tomato would work well here. Just keep in mind that larger ones will take longer to roast. Also, the sweeter the tomato, the sweeter the salsa.
• TECHNIQUES
• Roasting
• Roasting vegetables really brings out their natural flavors by doing two things: dehydrating them concentrates their flavors and caramelizing them brings our their sweetness.
• In order to achieve this you need a hot oven and the vegetables need space. Do not overcrowd or stack your vegetables because that will cause them to steam and not roast.
• ADVANCE PREPARATION
• If placed in an airtight container, the salsa will keep in the refrigerator for up to 1 week.

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.

ROASTED ROMA TOMATO SALSA

Steps:

• Lay the tomatoes and onions (and peppers, if desired) on a parchment paper-lined baking sheet and broil in the oven until skins are dry, hard, and slightly browned, and onions are well-browned (this can take anywhere from 10 minutes to 1 hour, depending on how ripe your tomatoes are).
• While still hot, remove tomatoes from sheet and place (with skins) in a large ramekin or bowl.
• Mash the tomatoes slightly.
• Add in onion and peppers; stir.
• While still very hot, drop the chocolate chip in and stir until melted.
• Stir in corn.
• Stir in next 11 ingredients, stirring well until very well combined.
• Stir in vinegar and water; stir well (again!).
• Serve warm or cold, but store in the refrigerator for up to 5 days.
• Enjoy!