Tomato Basil Salsa Recipes

FRESH BASIL TOMATO SALSA

Steps:

• Slice the tomatoes in half lengthwise. Remove and discard the seeds and pulp. Chop the tomatoes into small pieces and place them in a large bowl.
• Stack 3-4 basil leaves on top of each other. Roll them up from one of the long sides, then slice through the roll horizontally with a knife. Run your knife once or twice through these ribbons of basil, then add them to the bowl. Repeat with the rest of the basil leaves.
• Finely mince the garlic cloves by hand or in a food processor, and add them to the bowl. Add in the oil, salt, and pepper. Gently toss the ingredients together.
• The salsa can be served immediately or allowed to sit at room temperature for about 1 hour for the flavors to meld.
• Serve the salsa with tortilla or pita chips. It can also be served on bite-sized pieces of artisan sourdough or white bread-if desired, sprinkle a little mozzarella or grated Parmesan cheese over the tops and place them under the broiler for about a minute, then serve them immediately.
• Makes about 4 cups of salsa

EASY TOMATO BASIL PESTO SALSA

Steps:

• Drain tomatoes and reserve liquid.
• Dice tomatoes into smaller chunks.
• Saute onions over medium heat in white wine or vermouth until translucent. Add tomato liquid to prevent burning if necessary.
• Add tomatoes and chilies to saute pan. Cook until lightly browned. Add tomato liquid as necessary to avoid burning.
• Combine onion, tomato and chili mixture with pesto and red wine vinegar in a medium bowl and stir.
• Add course salt and freshly ground black pepper to taste.
• Cover and refrigerate 1 hour or until ready to serve.

ROASTED TOMATO AND BASIL SALSA

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.

GRILLED SWORDFISH AND FIDDLEHEADS WITH TOMATO BASIL SALSA

Steps:

• To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours.
• To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.)
• Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.)
• Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices.
• Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads.

COD WITH TOMATO-BASIL SALSA PARCHMENT PACK

Steps:

• Position 2 racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Combine the tomatoes, capers, 3 tablespoons of the olive oil, lemon zest and juice, shallot, basil, 1/2 teaspoon salt, and a few grinds of black pepper in a medium bowl. Set aside to let the flavors develop.
• Cut four 16-inch long sheets of parchment paper. Fold each sheet in half and open it like a book. Divide the pieces of parchment between 2 baking sheets (2 pieces per sheet).
• Toss the corn and green beans with the remaining tablespoon of olive oil, 1/2 teaspoon salt, and a few grinds of black pepper in a bowl. Divide between the 4 parchment sheets, mounding the mixture on one side of the fold. Sprinkle each cod fillet with 1/4 teaspoon salt and place on top of a vegetable mound. Dot with butter and drizzle with wine.
• Fold over the top half of the parchment, crimping and overlapping small folds along the open edge to seal tightly. Bake until the parchment puffs, about 15 minutes; the fish will be tender and cooked through. Transfer the packs to plates. Avoiding the hot steam, carefully cut open the pack. Spoon the reserved tomato-basil salsa with juices over each fillet and serve immediately.