Roasted Tomatoes and Salsa Recipe
Salsa. Summer. Chips.
Okay, I guess discovering a recipe in the middle of summer that’s mostly going to serve as a way to have lovely fresh summer salsa in the middle of winter isn’t the best timing.
On the other hand, if you want to be eating this in February, you’ll want to be roasting and freezing your tomatoes now.
10-12-hour Slow-Roasted Tomatoes (start at night)
Preheat oven to 200 degrees (225 degrees would probably cut it to 8 hours)
Fill a parchment-covered baking sheet (with raised sides) with a single layer of tomatoes–cherry or grape tomatoes can be left whole, romas should be sliced lengthwise in half, and larger fruits can be laid out in inch-thick-or-so slices.
If you are premeditating making salsa and not just roasted tomatoes, also slice lengthwise a couple of jalapeno peppers and put them on there too. And up to a dozen cloves of garlic.
Drizzle or spray lightly with olive oil, sprinkle with a little salt and oregano.
Put in oven. Go to bed. Let them slowly roast overnight for about 10-12 hours.
When you get up, or when they are kind of shrunken and wrinkly, take them out of the oven. If you are planning to store them for later use, move the baking sheet straight into the freezer for a few hours; when they are frozen, transfer to a freezer-safe container to save for football season.
These are a great and no-fuss way to save yummy summer tomatoes; they are much milder in flavor than the commercial sun-dried ones you buy, just very concentrated and tomato-y. Lovely. If you want, you can make them straight into salsa, or pasta sauce or bruschetta, or some schmantzy hors d’ouvres with a little goat cheese on a slice of baguette with a piece of one of these tomatoes on top…
Or you can go straight to the salsa:
Roasted Tomato Salsa Recipe
In a food processor bowl, pulse half an onion till chopped but not pulverized. If you roasted garlic with your tomatoes, toss that in too. If not, toss in 2-5 cloves of garlic.
Add 1 cookie sheet worth of slow roasted tomatoes and 1-2 slow-roasted jalapeno peppers, 1/3 cup chopped fresh cilantro leaves, 1 tsp dried oregano, 1 tsp cumin, and a splash of fresh lime juice. Pulse till it’s the consistency you like. Taste; correct seasonings if necessary.
Refrigerate a few hours to let flavors blend.
I personally think this is a fabulous salsa–it’s not as cooked-y as most commercial ones, but it doesn’t have the tendency to go watery that the fresh pico de gallos salsas do. The roasting makes the tomato flavor very concentrated and rich-tasting, without all the juice. If you don’t seed the jalapenos, this makes a pretty hot salsa, so be judicious.
I’m still planning to can tomatoes, but…this is such an amazingly easy way to preserve them, it may sway me in that direction…