Roasted Tomato And Basil Salsa Recipes

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ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 32 servings (8 cups)

Number Of Ingredients 15

12 large tomatoes, halved and seeded, divided
2 tablespoons olive oil, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
4 garlic cloves, peeled
2 teaspoons grated lime zest
1 large sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
2 teaspoons salt
1/4 teaspoon Louisiana-style hot sauce
Tortilla chips

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.

Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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 TOMATO SALSA II



Roasted Tomato Salsa II image

Roasted tomatoes, garlic and onion give this salsa a wonderful smoky flavor.

Provided by sal

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

Time 45m

Yield 40

Number Of Ingredients 8

3 tomatoes, cut into wedges
5 cloves garlic, diced
1 onion, chopped
1 cup water
¼ teaspoon ground black pepper
1 dash hot pepper sauce
1 teaspoon salt
1 teaspoon hot chile sauce

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.

Nutrition Facts : Calories 3.4 calories, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 0.1 g, Sodium 58.9 mg, Sugar 0.4 g

ROASTED RIPE TOMATO SALSA



Roasted Ripe Tomato Salsa image

With two types of tomatoes - standard Jersey and plum - this salsa takes full advantage of summer's bounty. Herbes de Provence and shallots stand in for the traditional seasonings of cilantro and onions, which means it skews slightly, and delightfully, French. We like it with grilled fish or chicken.

Provided by R. W. Apple Jr.

Categories     condiments, project, appetizer

Time 1h20m

Yield About 6 cups

Number Of Ingredients 9

10 plum tomatoes, halved lengthwise and cored
5 tablespoons olive oil
1 teaspoon herbes de Provence
Kosher salt and freshly ground pepper
3 ripe tomatoes, cored and diced large
3 shallots, peeled and julienned
1 yellow bell pepper, stemmed, seeded and diced medium
3 scallions, trimmed and sliced
1 teaspoon red wine vinegar

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.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 304 milligrams, Sugar 4 grams

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Tomatoes and jalapeño chiles come together in this flavorful salsa - a perfect accompaniment to any meal.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 1h

Yield 11

Number Of Ingredients 8

2 lb plum (Roma) tomatoes
2 to 3 large jalapeño chiles
1 small onion, sliced
6 cloves garlic, peeled
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons cider vinegar

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.

Nutrition Facts : Calories 33, Carbohydrate 5 g, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 245 mg

ROASTED SALSA



Roasted Salsa image

The charred tomatoes and peppers add a nice flavor to this salsa.

Provided by ChrisP

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

Time 1h5m

Yield 32

Number Of Ingredients 15

olive oil cooking spray
7 roma tomatoes, halved and cored, or more to taste
2 Anaheim chile peppers, halved lengthwise and seeded
2 jalapeno peppers
1 poblano chile pepper, halved lengthwise and seeded
2 onions, quartered
2 garlic cloves, peeled
1 lime, juiced
2 tablespoons chopped fresh cilantro, or more to taste
2 tablespoons cider vinegar, or more to taste
¾ teaspoon dried oregano, or more to taste
¾ teaspoon ground cumin, or more to taste
¾ teaspoon kosher salt, or more to taste
¾ teaspoon ground black pepper, or more to taste
½ teaspoon celery salt, or more to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
  • Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
  • Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
  • Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g

ROASTED TOMATO AND BASIL SALSA



Roasted tomato and basil salsa image

Make and share this Roasted tomato and basil salsa recipe from Food.com.

Provided by stephanie

Categories     Sauces

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs plum tomatoes, quartered
3 cloves garlic, lightly crushed
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
10 fresh basil leaves

Steps:

  • Heat oven to 325F degrees.
  • Combine all ingredients in large ovenproof skillet.
  • Bake until tomatoes and garlic are very soft, 1 hour.
  • Cool 10 minutes.
  • Coarsley chop tomatoes and garlic mixture.
  • Transfer to a serving bowl.
  • Serve with tostitos or foccacia.

TOMATO-BASIL SALSA



Tomato-Basil Salsa image

Categories     Condiment/Spread     Sauce     Herb     Tomato     No-Cook     Basil     Summer     Bon Appétit

Yield Makes about 4 1/2 cups

Number Of Ingredients 7

3 pounds ripe tomatoes, halved, seeded, chopped
3/4 cup (packed) chopped fresh basil
3 tablespoons fresh lime juice
2 garlic cloves, pressed
3/4 teaspoon ground cumin
3/4 teaspoon hot pepper sauce
Pinch of sugar

Steps:

  • Mix all ingredients in large bowl. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours.

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Fresh salsa is tasty, but broiling the tomatoes and onions first really imparts a smoky flavor and takes salsa to the next level. That's probably why it's such a common culinary practice in Mexico!

Provided by Food Network Kitchen

Categories     condiment

Time 11m

Number Of Ingredients 0

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 AND BASIL RELISH



Roasted Tomato and Basil Relish image

Provided by Jan Okun

Categories     Condiment/Spread     Cheese     Herb     Tomato     Bake     Low Carb     Quick & Easy     Fall     Bon Appétit     California

Yield Serves 4

Number Of Ingredients 6

1 pound plum tomatoes, seeded, very coarsely chopped
1/2 cup chopped fresh basil or 1 tablespoon dried
1/4 cup (packed) grated Parmesan cheese
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon (scant) dried crushed red pepper

Steps:

  • Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to room temperature.

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Tomatoes, onions, and jalapenos get added flavor when they're roasted first before being combined in this easy homemade salsa recipe.

Provided by Nick Weaver

Time 35m

Yield 4

Number Of Ingredients 7

4 large Roma tomatoes, halved lengthwise
2 medium jalapeno peppers, halved lengthwise
½ medium white onion, coarsely chopped
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
1 medium lime, juiced
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.3 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 4.7 mg, Sugar 3 g

ROASTED PEPPER AND BASIL SALSA



Roasted Pepper and Basil Salsa image

Make and share this Roasted Pepper and Basil Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 25m

Yield 1 cup

Number Of Ingredients 6

3 red bell peppers
2 cloves garlic, peeled,finely chopped
10 basil leaves, torn or cut into a chiffonade
1 tablespoon red wine vinegar
3 tablespoons olive oil
salt & freshly ground black pepper

Steps:

  • Preheat broiler or prepare grill to high heat.
  • Roast peppers under broiler or on grill, turning frequently until charred on all sides.
  • Remove and place peppers in bowl, then cover them for 15 minutes or until cool enough to handle.
  • Remove and discard charred skin, then core and seed peppers.
  • Cut them into fine dice.
  • In medium bowl, combine peppers, garlic, basil, vinegar and oil.
  • Season with salt and pepper to taste.
  • Cover and let stand 30 minutes at room temperature to allow flavors to blend.

Nutrition Facts : Calories 486.2, Fat 41.8, SaturatedFat 5.7, Sodium 18.3, Carbohydrate 24.2, Fiber 8, Sugar 15.1, Protein 4.7

ROASTED TOMATO AND BELL PEPPER SALSA



Roasted Tomato and Bell Pepper Salsa image

Categories     Condiment/Spread     Garlic     Onion     Pepper     Tomato     Summer     Gourmet

Yield Makes 2 1/4 cups

Number Of Ingredients 8

4 plum tomatoes (1 1/4 lb)
1 red bell pepper, quartered lengthwise and stemmed
1 medium onion, sliced 1/2 inch thick
4 garlic cloves, left unpeeled
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt

Steps:

  • Preheat broiler.
  • Toss tomatoes, bell pepper, onion, and garlic with oil in a shallow (1-inch-deep) baking pan and broil about 4 inches from heat, turning occasionally, until lightly charred on all sides, about 10 minutes. Cool 10 minutes.
  • Peel garlic and purée in a blender with roasted vegetables, lemon juice, red pepper flakes, and salt until smooth.

ROASTED-TOMATO PASTA WITH BASIL



Roasted-Tomato Pasta with Basil image

Use our Whole Roasted Tomatoes when making this family favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 6

Coarse salt and ground pepper
12 ounces medium pasta shells
1/4 cup extra-virgin olive oil
3 garlic cloves, smashed and peeled
2 cups Whole Roasted Tomatoes
Grated Parmesan and torn fresh basil leaves, for serving

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain pasta and return to pot.
  • Meanwhile, heat oil in a medium saucepan over medium. Add garlic and cook until fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook until slightly thickened, about 3 minutes. Toss with pasta. Serve topped with Parmesan and basil.

Nutrition Facts : Calories 485 g, Fat 17 g, Fiber 5 g, Protein 13 g

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From thefarmgirlgabs.com


ROASTED TOMATOES WITH BASIL & THYME L A FARMGIRL'S DABBLES
2021-08-19 Preheat oven to 450° F. Prepare a large rimmed pan by covering it in foil (easy clean-up!) and spraying lightly with vegetable oil. Arrange tomatoes on pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, pepper, basil, and thyme.
From afarmgirlsdabbles.com


ROASTED TOMATO SALSA RECIPE – MASALACHILLI
2021-09-13 Grilling on stove top takes roughly 20 mins. Drawback - Cleaning the Stove. Once all the vegetables are roasted, allow them to cool completely. Once cool, peel the skin (remove the charred black bits) and add them to a processor jar. When using a processor, pulse it to achieve the salsa consistency (Refer pic below).
From masalachilli.com


ROASTED TOMATOES - I HEART NAPTIME
2022-06-10 Arrange washed and cut tomatoes on a parchment-lined baking sheet in a single layer. Sprinkle with salt and pepper. Chop the basil and sprinkle some on top, if desired. Bake in a preheated 400-degree oven for 45 minutes until the skin starts to shrivel. Allow them to cool slightly on the baking tray before serving.
From iheartnaptime.net


ROASTED SALSA - 40 APRONS
2022-04-14 Instructions. Preheat broiler to high. Line baking sheet with aluminum foil. Place tomatoes, onions, jalapeños, and garlic on baking sheet. Drizzle neutral oil over all and toss to coat thoroughly, then spread ingredients out in single, even layer. Place baking sheet 6 …
From 40aprons.com


ROASTED TOMATO SUMMER SALSA RECIPE - EVERYDAY HEALTHY RECIPES
2020-06-17 Season and brush the tomatoes and onions with a little oil. Broil (roast on top of the upper oven shelf or place under the grill, if you are in the UK) for about 15-30 minutes or until the tomatoes are lightly charred. 2. Remove the garlic, onion and jalapeno from the oven after about 15 minutes and continue roasting the tomatoes.
From everydayhealthyrecipes.com


THE MOST IRRESISTIBLE OVEN ROASTED TOMATO SALSA IN THE WORLD
The Best Roasted Tomato Salsa Recipe. If you like to add a little kick to your oven-baked tortilla chips, tacos, or quesadillas then this is the salsa recipe is the right one for you. Because let’s face your salsa needs a little bit of heat when you dip your tortilla chips or pita chips into it. Not, I need a fire extinguisher kind of heat but a little bit to grab the next chip and eat on ...
From thetortiliachannel.com


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