Roasted Tomatoes Part One: Roasted Tomato Salsa

Posted on Jul 31, 2013

Confession: I didn’t liked tomatoes growing up, unless they were in the form of ketchup (which really doesn’t count) or tomato sauce or chopped up in tiny pieces (and that was questionable). Then, when I got older, I realized something. The types of tomatoes typically found in restaurants (you know, those soggy pinkish things) are not real tomatoes. Of course I didn’t like those (who does?). I still don’t. But a homegrown or locally grown tomato? Now that’s a real tomato, and it is so sweet and juicy that I can’t believe I lived for so many years without experiencing them. During my childhood, my dad always grew his own tomatoes, and him and my mom would rave about the flavor. I didn’t get it at the time. To me, a tomato was a tomato, and it was something to be avoided, unless it was pureed. Now, I’ve seen the light.

tomatoes

This post will begin a three part series in which I feature my current favorite way to prepare tomatoes: roasting. Yes, it means turning on a hot oven in the summer, but it’s a price I’m willing to pay for these delicious dishes.

The first recipe is a simple one: Roasted Tomato Salsa.

This recipe is very similar to my previous recipe (Roasted Tomatillo Salsa). And I’m also going to begin this recipe with the same instruction as I did before: Unhook any smoke alarms near the kitchen. Things are about to get smokey.

Preheat the oven to 400 degrees.

Arrange the following ingredients on a cookie sheet:

3-4 heirloom tomatoes, sliced
1-2 jalapeno peppers, cut in half lengthwise
1 clove of garlic, peel still on
Any other sweet/spicy peppers you have on hand (bell, poblano, and cubanelle all work well)

Tomatoes Tray

Drizzle everything with olive oil and sprinkle with salt and pepper.

Stick it in the oven and roast for about 20 minutes.

Remove from the oven and let cool for a few minutes. In the meantime, place the following ingredients into the food processor:

1/4 of a red or yellow onion, roughly chopped (red looks pretty, but I don’t always have it on hand, so yellow works too)
1 generous handful of cilantro (optional)

Add the ingredients from the cookie sheet. (Don’t forget to remove the garlic peel!) Pulse the mixture a few times and then puree to desired consistency.

Once smooth, poor the salsa into a bowl. Squeeze the juice of about half a lime into the mixture, stir and then taste to see if it needs more salt and pepper.

salsa

Serve it warm with your favorite tortilla chips. (Check out my recipe for homemade: Homemade Tortilla Chips.)

Note: This doesn’t make a lot, so if you’re serving more than a couple of people, double it.