ROASTED TOMATO SALSA I
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
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
This spicy roasted salsa has a nice kick to it, but it's not the kind of heat where you're making a mad dash for milk. It's just right. It keeps really well in the refrigerator. I think it tastes even better the next day after the flavors have had time to meld. Try it over fajitas or serve with a pile of chips. This is good stuff!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Cut tomatoes, onions and peppers in half. Scrape out the seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 25 minutes or until tomatoes and onions are soft.
- After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don't turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
- Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa. If your food processor is small, process in a few batches then mix it all together. Let cool to room temp, then cover and refrigerate until ready to eat.
ROASTED TOMATO SALSA
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 CORN SALSA
Provided by Valerie Bertinelli
Categories condiment
Time 1h15m
Yield 2 1/2 cups
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
- Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
- Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
- Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
- Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.
ROASTED TOMATO SALSA
From Cook's Illustrated, yet another salsa recipe but rather than a quickly thrown together standard tomato/jalapeno/cilantro mix, this one uses oven roasted Roma tomatoes and jalapenos to deepen the flavors.
Provided by SusieQusie
Categories Onions
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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 -- ;-).
Nutrition Facts : Calories 69.7, Fat 5.4, SaturatedFat 0.7, Sodium 311.7, Carbohydrate 5.5, Fiber 1.4, Sugar 3.1, Protein 1.1
ROASTED-TOMATO SALSA
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
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
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
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
Provided by Ali
Time 17m
Number Of Ingredients 9
Steps:
- Preheat broiler to high.
- Arrange the tomatoes (skin side up), garlic cloves, onion and jalapeño (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
- Remove pan from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. At this point (if you're feeling impatient and hungry), you can either go ahead and add in the remaining ingredients and puree the salsa until it's smooth while it's warm. Or you can transfer the roasted veggies to the refrigerator and let them chill until cooled, then proceed with adding in the remaining ingredients and pureeing the salsa until smooth.
- Taste, and season with extra salt or lime juice if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.
OVEN-ROASTED TOMATO SALSA
Make this easy restaurant-style salsa at home with poblano and jalapeño peppers
Provided by simmerandsage
Categories Appetizer
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Place tomatoes and poblano pepper on a baking sheet. Roast for 25 minutes, until skins start to split. Remove from oven and allow to cool enough so you can handle them.
- Peel the skins off of the tomatoes and peppers and discard them along with the seeds and cores. Place pulp in a blender. Add the remaining ingredients. Puree until smooth. Store in an airtight container in the refrigerator.
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
A great salsa that can be "fired" up if that's your thing. Serve on BBQ steak or chicken or as a dip.
Provided by sams1
Categories Sauces
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 180.
- Roughly chop tomatoes, shallots, capsicum, garlic and chilies (remove seeds for less heat).
- Place in a lined baking tray and lightly brush with oil.
- Bake in oven until tomatoes and capsicum start to blacken.
- Meanwhile lightly toast cumin seed in a pan until aroma is noticeable. Remove from heat and grind.
- Place all ingredients into a blender. Blend to combine but not to puree.
Nutrition Facts : Calories 58.5, Fat 0.4, SaturatedFat 0.1, Sodium 12.3, Carbohydrate 12.8, Fiber 1.7, Sugar 4.1, Protein 2.4
ROASTED TOMATO SALSA
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
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
More about "oven roasted tomato salsa food"
ROAST BEEF WITH OVEN-ROASTED TOMATO SALSA RECIPE
From myrecipes.com
QUICK OVEN-ROASTED TOMATOES RECIPE | THE …
From themediterraneandish.com
RESTAURANT-STYLE SALSA RECIPE - ONCE UPON A CHEF
From onceuponachef.com
ROASTED TOMATO SALSA RECIPE | EATINGWELL
From eatingwell.com
OVEN-ROASTED TOMATO SALSA - TASTY KITCHEN
From tastykitchen.com
ROASTED TOMATO SALSA RECIPE (RESTAURANT-STYLE) - EVOLVING TABLE
From evolvingtable.com
ROASTED TOMATO SALSA - COOKAHOLIC WIFE
From cookaholicwife.com
ROASTED TOMATO SALSA - INSPIRED TASTE
From inspiredtaste.net
ROASTED TOMATO SALSA - REAL MOM KITCHEN - MEXICAN
From realmomkitchen.com
ROASTED TOMATO SALSA - HAPPY SNACKCIDENTS
From happysnackcidents.com
ROASTED TOMATO SALSA - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
OVEN-ROASTED HEIRLOOM TOMATO SALSA: AN EASY APPETIZER
From sofabfood.com
FIRE ROASTED VS REGULAR TOMATOES - THERESCIPES.INFO
From therecipes.info
ROASTED TOMATO SALSA RECIPE | MYRECIPES
From myrecipes.com
ROASTED TOMATO SUMMER SALSA RECIPE - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
ROASTED TOMATO SALSA - MAMA LOVES FOOD
From mamalovesfood.com
THE MOST IRRESISTIBLE OVEN ROASTED TOMATO SALSA IN THE WORLD
From thetortiliachannel.com
HOMEMADE ROASTED TOMATO SALSA - APPETIZER DIP - LIFE CURRENTS
From lifecurrentsblog.com
ROASTED TOMATO SALSA - ROAST & RENDER
ROASTED TOMATO SALSA - BETTER THAN RESTAURANTS! - MUY DELISH
From muydelish.com
OVEN ROASTED SALSA - EVERY LAST BITE
From everylastbite.com
ROAST BEEF WITH OVEN-ROASTED TOMATO SALSA - MEXICAN RECIPES
From fooddiez.com
ROASTED-TOMATO SALSA RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED TOMATO SALSA | BETTER HOMES & GARDENS
From bhg.com
ROASTED TOMATO SALSA + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
ROASTED TOMATO SALSA | EMERILS.COM
From emerils.com
EASY BEST ROASTED TOMATO SALSA | COOK CLICK N DEVOUR!!!
From cookclickndevour.com
THE BEST HOMEMADE ROASTED TOMATO SALSA RECIPE TO TRY AT HOME!
From freshexchange.com
ROASTED TOMATO SALSA - TASTY TONGS
From tastytongs.com
ROASTED TOMATO SALSA WITH JALAPENOS, ONIONS, CILANTRO AND MORE
From more.ctv.ca
ROASTED TOMATO SALSA - FOODOLOGY GEEK
From foodologygeek.com
ROASTED TOMATO SALSA RECIPE | LAND O’LAKES
From landolakes.com
ROASTED TOMATO SALSA RECIPE - BOB CHAMBERS | FOOD & WINE
From foodandwine.com
ROASTED TOMATO SALSA + BAKED TORTILLA CHIPS - SIMPLY SCRATCH
From simplyscratch.com
OVEN ROASTED TOMATO AND PEPPER SALSA — PICK A PEPPER
From pick-a-pepper.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love