Are you sick and tired of tomatoes yet? Me neither. Ask me again in another few weeks though. When I’m starting to turn orange from all of the beta carotene …
Even though I didn’t grow my own tomatoes this year, I’ve been eating them nonstop for at least a month now, because they’re EVERYWHERE! And such great prices, I can’t resist. I have baskets of them in the kitchen, and even a few in the refrigerator (don’t tell the tomato police), so they don’t spoil before I get to them. I especially love the beautiful colors and shapes of the heirlooms for a Roasted Tomato Tart, or just a pretty salad, but any will do when they’re as fresh as they are in August.
Late in the summer, I tend to start cooking or roasting tomatoes more, as opposed to eating them raw, and one of my favorite cooked tomato recipes is this Roasted Tomato Salsa. I am kind of picky about my salsa – I can taste the jarred stuff a mile away and even most of the fresh salsas from the grocery store don’t do it for me. Fresh salsa (or pico de gallo) is easy to make, so I whip it up often during the summer. But as soon as the weather starts to cool off just a little, and I start turning on my oven again, I prefer this roasted salsa. It has a rich, smokey flavor, and it tastes best when it’s just a little bit warm. I love it with home made chips which are easy enough to make on the grill or in the oven. People always ask me if salsa counts as a vegetable. HELLO…
There is an entire tray of veggies in this recipe (and all salsa recipes), so I will give that a big YES!
I love making my own salsa because it’s so easy to tailor it to your taste. Don’t like cilantro? Skip it. Love it spicy? Add another jalapeño. Want it smokier? Add some chipotle chili powder. Don’t like tomatoes? WHAT?? Try my fruit salsa.
By the way, did you know that cooking tomatoes with a bit of oil makes it easier for your body to absorb the lycopene? It’s the major antioxidant in tomatoes that gives them their red color.
- 2 1/2 lbs tomatoes tough cores removed, and cut into quarters
- 3 cloves of garlic peeled
- 1 medium sweet onion peeled and quartered
- 1-2 jalapeño peppers halved and seeded
- 2 Tbs olive oil
- 1/4 cup fresh cilantro or more to taste
- 1 tsp cumin
- 1 tsp kosher salt + additional for chips
- 3 Tbs fresh lime juice
- 1 bag of corn tortillas
- canola cooking spray
Preheat oven broiler to high.
Place tomatoes, garlic, onion and peppers in a large mixing bowl, and add olive oil. Toss vegetables until coated with oil.
Spread vegetables on a baking sheet, in a single layer.
Broil for 5 to 10 minutes or until the outsides of vegetables are lightly charred. Stir and flip vegetables so they are evenly cooked on all sides.
Remove pan from oven and let vegetables cool.
If you prefer chunky salsa, chop roasted vegetables and fresh cilantro to desired consistency.
If you prefer a smoother salsa, transfer roasted vegetables and fresh cilantro to a food processor and process to desired consistency.
Transfer chopped or pureed vegetables to a medium bowl, and add cumin, salt, and lime juice.
Stir well, cover, and let stand, or refrigerate for 1-2 hours to allow flavors to blend. Adjust seasonings if necessary.
For homemade chips, spray both sides of each tortilla with canola cooking spray, and sprinkle lightly with Kosher salt. Grill or broil tortillas on both sides until slightly dark in spots, and crispy.
Tortillas will firm up a bit more when cool. Cut into quarters or strips.
Serve salsa at room temperature, or slightly warm.
Store in a jar in the refrigerator for 4-5 days.
Store any leftover chips in an airtight container. They can be heated in an oven to re-crisp.
How are you using up your end of summer tomatoes?