Roasted Tomato Salsa

September 10, 2014

Grilled Tomato Salsa

 

Margaux says…

I don’t know why it took me so long to make salsa.  I make so many other things from scratch, like salad dressing, hummus, granola, sometimes peanut or almond butter…why wouldn’t I make my own salsa, too?  So this summer I’ve been making salsa as often as I make hummus, like, weekly!  It’s so much better than store bought.  I’m posting this recipe because it’s the easiest, quickest, and most fresh tasting for all your garden tomatoes you’re harvesting (and I’m pining after!).

The original recipe called for grilling the tomatoes, but I tried that once and found that it just dried them out too much, and the salsa ended up really thick.  If you have exceptionally juicy romas, it might work better, and then you would get that nice fire-roasted charcoal flavor, but I recommend sticking to the oven method if not.  I got the idea of broiling them in the oven from a Martha Stewart chili recipe that we also love.  The oven method still chars them, and really brings out the flavor of the tomato (we also love oven roasted tomatoes around here…if you haven’t tried that yet, I highly recommend it).

Roasted Tomato Salsa

This makes a pretty small batch…just a little more than a jar of salsa that you would buy at the store.

4 Roma tomatoes, sliced in half

1-2 jalapenos, sliced in half and seeded  (*note on spiciness below)

1/4 red onion

1/4-1/2 cup chopped cilantro

juice from 1/2 lime

salt and pepper

Preheat your broiler on high, and place the rack 3″ from the heat source.  Line a large baking sheet with foil and spray with cooking spray.  Place vegetables on sheet and broil for about 5 minutes, until they start to char.  Take jalapeno and onion off and place in a food processor or blender.  Turn tomatoes over, and broil for another few minutes until they start to char on the other side.  Remove from oven, take skins off of tomatoes, and place in the food processor or blender.  Pulse a couple times, then add cilantro, lime, salt and pepper.  I add about 1/4 tsp salt, and then pulse a few times until it’s the desired consistency.  Pour into a bowl, taste, and stir in more salt and pepper if needed.  Store in an airtight container for up to a week, or freeze.

*Note on spicy.  We like our salsa really spicy, and our son likes it kind of spicy, and our daughter likes it mild.  Ha.  So it all depends on the jalapeno seeds.  If you don’t take out any seeds, you’re gonna have pretty spicy salsa.  If it’s a good jalapeno, it’s gonna be really spicy.  For medium spicy, I take out all but a tiny bit of the seeds.  For mild salsa, I take out every trace of seeds from the jalapeno.

Oven Roasted Tomatoes

September 4, 2012

Aunt Suzy says . . . 

I’ve wanted to make oven roasted tomatoes for a couple of years, but never got around to it.  My brother John made some recently which spurred me into taking the plunge.  In addition to asking friends and family for recipes and tips, I looked at several online to get a picture for various approaches.  There are a lot of recipes out there, but with only slight differences in cooking temps, times and methods.  There are two definite camps, however, when it comes to seasoning.  One camp uses only salt and pepper and the other adds herbs and garlic.  So, always one to see for myself and draw conclusions, I made a batch of each.  The results were great in both cases!  I have already used the plain in ratatouille in place of some of the fresh tomatoes, and we had the seasoned ones on pizza last night (yum!).  I look forward to making more while it’s still tomato season and to experimenting further with both types for appetizers and in sauces and pastas.

I used 10 Roma tomatoes in each batch, but you can use as many tomatoes as you’d like and regular garden tomatoes as well as Romas.  My hunch is that if the tomatoes are very juicy,  squeezing out some of the juice would aid in the carmelization, but I can’t say for sure.

Oven Roasted Tomatoes

Preheat oven to 375°.  Have handy baking dishes or jelly roll pans.

Plum (or regular) tomatoes, cut in half (or quarters for very large tomatoes)

Olive Oil

Kosher salt and ground black pepper, to taste

Optional seasoning:  oregano, thyme, chopped garlic

Place tomatoes, cut side up,  in a baking dish or jelly roll pan.  Drizzle with olive oil.  Add salt and pepper and seasoning of your choice.  Place pan in preheated oven and bake for 45-60 minutes, until tomatoes start to carmelize.  Remove from oven, cool slightly and then remove to a platter to cool completely.  Once cooled, remove the skins – they will slip off very easily.  These will keep several days in the fridge or you can freeze using freezer bags or containers.  I hope to freeze a few packs of these because I can picture how fabulous it would be to get a hit of summer in January!

COOK’S NOTES:

Be judicious about the amount of salt.  I used about a teaspoon of kosher salt on the plain tomatoes and felt they were too salty.

I used just oregano and thyme for the seasoned version, but I think rosemary and basil would also be good.

Don’t be daunted by what the pans look like after!  I soaked these for about 30 minutes in very hot water and dish washing liquid and they wiped clean easily – no elbow grease required!  I used a Pyrex dish and a Le Creuset cast iron lasagna pan.  Both worked, but I think the Pyrex had a slight edge in terms of results.