Roasted Tomato Salsa I 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



Roasted-Tomato Salsa image

A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 5

9 plum tomatoes, cut into 1/2-inch pieces
1 large white onion, quartered
3 jalapeno chiles, plus more if desired
2 garlic cloves, unpeeled
Coarse salt

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 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



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 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

FIRE ROASTED TOMATO BLENDER SALSA



Fire Roasted Tomato Blender Salsa image

Using canned fire-roasted tomatoes in this one-bowl salsa adds a hint of char -- without turning on your oven.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield 3 cups

Number Of Ingredients 7

1/2 cup packed fresh cilantro (leaves and thin stems only)
One 15-ounce can fire-roasted diced tomatoes
2 cloves garlic
1 jalapeno, seeded and chopped
1/2 small red onion, chopped
Juice of 1 lime (about 2 tablespoons)
Kosher salt

Steps:

  • In this order, put the cilantro, tomatoes, garlic, jalapeno, onion, lime juice and 1 1/2 teaspoons salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Categories     Sauce     Tomato     Side     Roast     Steam

Yield makes 1 1/4 cups

Number Of Ingredients 8

2 cups cherry tomatoes, halved
1 jalapeño, stemmed and halved
1 small onion, peeled and quartered
2 cloves garlic, unpeeled
2 tablespoons olive oil
Salt and black pepper
1/4 cup red wine vinegar
1/4 cup water

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



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 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

FIRE-ROASTED TOMATO SALSA



Fire-Roasted Tomato Salsa image

"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

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

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.

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

'From Rick Bayless' cookbook Mexican Everyday. I love this because you can make this in the winter when fresh tomatoes aren't available. It's important to use high quality fire-roasted tomatoes - preferably organic. I like Muir Glen.

Provided by Nanners

Categories     Vegetable

Time 25m

Yield 4 Cups

Number Of Ingredients 7

3 -4 fresh jalapeno chilies
6 garlic cloves, unpeeled
1 medium onion, finely chopped
2 (15 ounce) cans fire-roasted diced tomatoes, undrained
3/4 cup loosely packed chopped fresh cilantro leaves
1/2 a lime, juice of
1 teaspoon sea salt (to taste)

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.

Nutrition Facts : Calories 78.6, Fat 0.5, SaturatedFat 0.1, Sodium 1046, Carbohydrate 18.8, Fiber 3.9, Sugar 9.6, Protein 2.4

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From aberdeenskitchen.com


ROASTED TOMATO SALSA - ISABEL EATS
2020-04-01 Place the tomatoes, onion halves, jalapenos and garlic on the baking sheet. Drizzle with olive oil and rub it all over the vegetables to coat. Place the baking sheet in oven and broil for 10-15 minutes, flipping the vegetables halfway through, …
From isabeleats.com


RICK BAYLESS ROASTED TOMATO SALSA : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


ROASTED TOMATO SALSA - MY COLOMBIAN RECIPES
2012-05-02 Preheat the oven to 400 degrees F. Toss the tomatoes, salt, pepper and 3 tablespoons of olive oil, salt, and pepper. Spread the tomatoes on a baking sheet and roast for 45 minutes. Meanwhile, heat one tablespoon of olive oil in a small saute pan and saute the jalapeuño, onion, and garlic until soft. Place the tomatoes and the rest of the ...
From mycolombianrecipes.com


ROASTED TOMATO SALSA RECIPE | MYRECIPES
1 teaspoon salt 2 teaspoons cider vinegar Directions Instructions Checklist Step 1 Arrange tomatoes and jalapeños on a lightly greased baking sheet; broil 5 1/2" from heat 10 to 15 minutes or until lightly charred and blistered, turning once or twice. Transfer jalapeños to a …
From myrecipes.com


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Top Asked Questions

How to roast Tomatoes for salsa?
Roasting tomatoes brings out their naturally occurring sugars and results in a subtly sweet flavor in the salsa. Place the tomato halves and jalapeño peppers skin-side up onto a large baking sheet along with the quartered onion and garlic cloves. It’s important that they face skin-side up so the skin has a chance to brown and caramelize.
What is roasted tomatoes roasted with?
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. Preheat the broiler. In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper.
What is the best way to make a tomatillo salsa?
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.)
What is the best way to Cook Roma tomatoes?
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.

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