Roasted Tomato And Basil Salsa Recipes

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.

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.

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.

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.

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.

Steps:

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

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.

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.

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.