Roasted Roma Tomato Salsa Recipes

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 (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 TOMATO SALSA

Steps:

• Set oven control to broil. Lightly spray cookie sheet with cooking spray. Place tomatoes and chiles on cookie sheet. Broil with tops 5 to 6 inches from heat 10 to 15 minutes, turning once or twice, until lightly charred and blistered. Place chiles in small bowl; set aside to cool. Place tomatoes in resealable food-storage plastic bag; seal bag and let stand 10 minutes.
• Heat oven to 450°F. In medium bowl, toss onion and garlic with oil. Transfer to 15x10x1-inch pan. Bake 10 minutes, stirring once, until golden and soft.
• Remove and discard stems from chiles; place chiles in food processor. Add onion and garlic. Cover; process until finely chopped, scraping down sides of bowl as needed. Return mixture to medium bowl.
• Peel tomatoes over another bowl to catch juices (do not seed); reserve juice. Place tomatoes in food processor. Cover; process until coarsely chopped. Add to onion mixture in bowl; mix well. Stir in reserved tomato juice, the cilantro, salt and vinegar. Store tightly covered in refrigerator up to 2 days. Serve salsa at room temperature.

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 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

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:

• 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!

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.

SALSA QUEMADA (ROASTED TOMATO SALSA)

Steps:

• 1. Make sure your kitchen is well ventilated. Put a piece of aluminum foil in a heavy sauté pan (preferably cast iron) and set it over medium-high heat. Place the whole tomatoes, chile, and garlic cloves in the pan and dry-roast them on all sides until well charred and soft. The garlic and chiles will be done quickly; the tomatoes may take 10 minutes or longer to cook.
• 2. Peel the garlic and stem the chile. Place the tomatoes, garlic, and chile in a food processor with the onion, salt, and cilantro. Pulse until the salsa is smooth and taste for seasoning. The salsa will keep, refrigerated, for several days. Reseason before use.