Mark Bittmans Tomato Onion Salsa Recipes

MARK BITTMAN'S TOMATO-ONION SALSA

Steps:

• Quarter the onion and tomatoes and whiz them in a food processor or blender with all the other ingredients except the lemon juice.
• Taste and add more salt and paprika or cayenne if needed along with the lemon juice or vinegar to taste. Serve or refrigerate for up to a day or two before serving.

FRITTATA WITH TOMATOES, ONIONS AND BASIL

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

TOMATO, ONION, AND SERRANO CHILE SALSA

Steps:

• Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, chiles, salt, and pepper. Blend until smooth. Add cilantro. Pulse just to mix in cilantro. Pour tomato puree into bowl with diced tomatoes. Stir to blend. Season salsa to taste with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.)

TOMATO SALSA WITH FRUIT

Steps:

• Soak the chopped onion in the lime juice for 20 minutes while you prepare the other ingredients.
• Combine the tomatoes, chili, cilantro and fruit. When the onion is ready, stir it in, along with some salt. Add more lime juice if necessary, and serve with duck, chicken, grilled halibut or other fish.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

TOMATO SAUCE WITH ONION AND BUTTER

Steps:

• Put either the prepared fresh tomatoes or the canned ones in a medium saucepan, add the butter, onion and salt and cook uncovered at a very slow but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
• Stir from time to time, mashing up large pieces of tomato with the back of a wooden spoon. Taste and correct for salt. Discard the onion before tossing with pasta.

ONION AND TOMATO SALSA

Steps:

• Put onion, tomato, salt and chiles in a serving bowl. Mix to combine and let flavor meld for at least 10 minutes. Just before serving, stir in cilantro. Salsa is best if made fresh and used within an hour or two.

TOMATO SALSA WITHOUT ONIONS

Steps:

• Preheat the broiler.
• Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
• In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.