Roasted Tomato And Basil Salsa Food

ROASTED TOMATO AND BASIL SALSA

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.

HERB-ROASTED SALMON WITH TOMATO-AVOCADO SALSA

Steps:

• Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil.
• Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside.
• Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes.
• Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl.
• Serve the salmon with the salsa on the side.

SNAPPER WITH ROASTED GRAPE TOMATOES, GARLIC, AND BASIL

Steps:

• Position a rack in the middle of the oven and preheat to 350 degrees F.
• Toss the tomatoes with 1 tablespoon of the olive oil, garlic, vinegar, pepper flakes, and salt, to taste. Spread out on a baking sheet and roast until the tomatoes get juicy, about 15 minutes. Transfer tomatoes to a bowl and toss with the basil.
• Dry the fish very well all over. To keep the fish from curling in the pan, lightly slash a cross-hatch pattern into the skin of the fish with a sharp knife. Brush the rounded flesh side of the fish with the remaining olive oil. Season with salt and pepper, to taste. Heat a large non-stick skillet over medium-high heat. Place the fish, seasoned side down, in the oil, and cook undisturbed over high heat, until the fish turns both opaque along the edges and golden on the bottom, about 3 minutes. Lightly salt the skin side of the fish. Flip the snapper and turn off the heat and let the fish cook in the residual heat of the pan until the fillets are firm but still juicy, about 1 minute more.
• Divide the fish among 4 plates. Top with the tomatoes and serve.

ROASTED BEEF TENDERLOIN WITH FIRE ROASTED TOMATO SALSA AND POTATO CHEESE GALETTE

Steps:

• Season the beef with salt, pepper and coriander.
• Preheat oven to 400 degrees F.
• In a saute pan, heat some of the olive oil until smoking and sear the beef until browned all over. Transfer to oven and cook until medium rare, (120-degree internal temperature) about 12 to 15 minutes. Set aside and allow to rest for 10 minutes.
• Season mixed greens with the two tablespoons of olive oil and salt and pepper. Divide evenly onto 4 plates. Cut the tenderloin into 1/2-inch thick slices and place slices on top of mixed greens. Spoon half of the tomato salsa over the beef (don't cover completely) and serve remaining salsa on the side. Serve with Potato Cheese Galette.
• Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Reserve.
• Preheat the oven to 450 degrees F.
• Place the potato slices in a double layer in a medium bowl, pour the clarified butter over, and toss to coat the slices. Season lightly with salt. Arrange half the potatoes, flower fashion, in a 9-inch ovenproof skillet. Cook over medium heat until the ends begin to brown and the potatoes stick together. (This will keep the cheeses from running through.) Sprinkle with the cheeses and cover with the remaining potatoes, arranged the same way as the bottom layer. Set in the oven for 10 minutes, carefully flip potatoes with a wide spatula, and brown on a medium-high flame. Return to the oven for 5 minutes longer. Cut into 4 quarters and keep warm.

ROASTED TOMATO BASIL SOUP

Steps:

• Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
• In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

ROASTED POTATOES WITH TOMATOES, BASIL, AND GARLIC

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. Sprinkle with the rosemary.
• Bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

ROASTED TOMATO SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• Place tomato halves skin-side down on the prepared baking sheet. Add garlic cloves. Evenly drizzle tomatoes and garlic with olive oil and season with salt and pepper.
• Roast in the preheated oven until tomatoes are bubbling, about 25 minutes. Increase heat to 425 degrees F (220 degrees C). Roast until tomatoes just begin to brown, 10 more minutes. Turn off the heat. Let tomatoes sit in the hot oven with the door closed until further caramelized, about 5 minutes.
• Transfer roasted tomatoes and garlic to a bowl. Add basil and use a wooden spoon to crush the mixture and break apart the tomatoes, leaving them a bit chunky. Remove peels, if desired. Serve over your favorite cooked pasta.

GORDON RAMSAY'S ROASTED TOMATO SOUP

Steps:

• Combine the tomatoes, onion and garlic in a mixing bowl and season with olive oil, salt and pepper. Lay out on a baking tray and sprinkle with the thyme, basil and sugar. Roast in the oven at 425 degrees until caramelized.
• Pour the tomatoes into a blender and puree. While the blender is running, ladle in hot stock to smooth the soup. You may not use all of the stock. Chicken Stock may be subsitituted for vegetable stock.
• For garnish, heat 2 tbsp olive oil, lightly sauté 4 small clusters of cherry tomatos on the vine. Serve on top of the soup with 4 basil leaves, thinly sliced.

ROASTED TOMATO SOUP WITH FRESH BASIL

Steps:

• Preheat oven to 400°. Place tomatoes, onion and garlic in a greased 15x10x1-in. baking pan; drizzle with oil. Sprinkle with thyme, salt and pepper; toss to coat. Roast until tender, 25-30 minutes, stirring once. Cool slightly., Process tomato mixture and basil leaves in batches in a blender until smooth. Transfer to a large saucepan; heat through. If desired, top with croutons and sliced basil.

GRILLED CHICKEN WITH ROASTED TOMATO AND OREGANO SALSA

Steps:

• Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.

TOMATO-BASIL SALSA

Steps:

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

ROASTED GARLIC, TOMATO AND OLIVE SALSA

Steps:

• Peel the garlic carefully to keep the cloves whole. Cut them in half lengthwise. In a bowl, toss together the olives, tomatoes and garlic. Mix in the olive oil, vinegar, salt and pepper. Add the basil leaves and toss. Serve over grilled chicken or tuna or toss with cooked pasta.

ROASTED RED SNAPPER WITH CHERRY TOMATO SALSA

Steps:

• Preheat oven to 400°F. Whisk oil, 1 tablespoon basil and lime juice in medium bowl to blend. Transfer 1 1/2 tablespoons dressing to small bowl and reserve for fish. Mix remaining 1 tablespoon basil, tomatoes, onion, jalapeño and honey into dressing in medium bowl. Season salsa with salt and pepper.
• Lightly brush small baking sheet with oil. Sprinkle both sides of fish with salt and pepper. Arrange fish on prepared sheet; brush with reserved 1 1/2 tablespoons dressing. Roast fish until just opaque in center, about 10 minutes. Transfer fish to 2 plates. Spoon salsa alongside and serve.