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
CHUNKY-STYLE ROASTED TOMATO KETCHUP
Make and share this Chunky-Style Roasted Tomato Ketchup recipe from Food.com.
Provided by Debster
Categories Sauces
Time 30m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Place tomatoes, skin side up, on baking rack set on baking sheet.
- Add the green pepper and onion.
- Brush vegetables very lightly with olive oil.
- Place in oven and roast until lightly browned, about 15 minutes.
- Remove from oven and cool slightly.
- Chop the onions and peppers fairly small.
- Place the tomatoes in a food processor and pulse until chunky.
- Add the onions, peppers and additional ingredients.
- Taste for seasoning.
- Let set at room temperature until ready to use.
- Can be made ahead and refrigerated for up to 3 days.
CHUNKY ROASTED TOMATO SOUP
this is the best tomato soup I've ever had. I created this recipe from multiple other ones and I think it really turned out great. I hope you like it.
Provided by Nicholas C.
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 F.
- Slice the onions into thin strips.
- Slice the tomatoes in half.
- Brush the tomatoes with olive oil, then sprinkle liberally with salt and pepper.
- Arrange them on a parchment paper covered baking sheet cut side up.
- Peel all the garlic cloves.
- Place the garlic cloves in the middle of a double layered sheet of aluminum foil that is roughly square.
- Make a cup shape around the cloves and drizzle olive oil over them.
- Wrap the sides up to form a roughly garlic bulb shaped aluminum foil container.
- Heat up 2 Tbsp olive oil in a large pot over medium heat.
- Place the onions into the pot. Stir it up so that everything's coated in olive oil. Put a lid on the pot but leave it partially open.
- Put the baking sheet with tomatoes and the garlic into the oven and set a timer for 45 minutes.
- Keep an eye on the onions. Stir occasionally, as they turn color, they will reduce significantly.
- We are aiming to caramelize the onions so you will notice that eventually they will be brown in color but not burnt. At this point add the butter. When it's melted stir everything up again. Add red pepper flakes, stir.
- By this point the tomatoes and garlic should be done and out of the oven. They should ideally cool for about 10 minutes. At this point put them into the pot and roughly chop everything with a wooden spatula and stir some more.
- Put the fresh basil in and let it sweat for a bit, then Add the tomato sauce, the chicken stock, and the oregano and stir it up again.
- Add the baking soda. This will reduce the acidity of the soup, but it will foam up for a bit. Keep stirring through the foaming process until it has completed. Hope your pot was big enough.
- When this has been completed, reduce the temperature, and let the soup simmer for as long as you can afford to wait (up to an hour or more). Taste the soup and adjust spices as necessary during this time (consider more pepper, more salt, more oregano, more red pepper as you prefer).
- Finally add the cheese into the soup and stir it until it melts and turns the soup creamy looking.
- Serve by itself or with grilled cheese sandwiches.
Nutrition Facts : Calories 402.4, Fat 27.4, SaturatedFat 14.1, Cholesterol 64.7, Sodium 2022.2, Carbohydrate 25.1, Fiber 5.2, Sugar 13.2, Protein 17.4
FRESH & CHUNKY ROASTED TOMATOES WITH ANCHOVIES, GARLIC & BASIL
This is so simple and delicious! I've never had tomato sauce like this before. This is the only way I will make my fresh tomato sauce from now on!
Provided by Grace Lynn
Categories Sauces
Time 55m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Combine everything in a 13x9x2-inch glass baking dish, mix well.
- Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges.
- Serve over any kind of pasta you like.
- One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven.
- Stirred it up and the shrimp was cooked in a few minutes!
Nutrition Facts : Calories 397.6, Fat 38, SaturatedFat 5.4, Cholesterol 12.8, Sodium 563.1, Carbohydrate 10.4, Fiber 2.9, Sugar 6.1, Protein 6.6
ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
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