Looking for something to make with all those heirloom tomatoes you’ve got piled high on your kitchen counter right now? Well this recipe for roasted heirloom tomato salsa should do the trick. Just be aware though this salsa will disappear quick!
Ingredients
2 pounds heirloom tomatoes,chopped
2 tablespoons olive oil
2 cloves garlic, minced {best freakin’ garlic press on the planet}
1/2 cup chopped onion
1 jalapeno, split, seeded and diced
3/4 cup cilantro leaves, chopped
1/4 teaspoon cumin
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/4 teaspoon pepper
Directions
Rub whole heirloom tomatoes with olive oil and place on very hot grill until the outsides are nice and charred.
After the tomatoes have cooled, peel back the blackened portions of the skin, slice the tomatoes in half, remove any seeds and dice the tomatoes.
Place half of tomatoes in a mixing bowl. Add the other half tomatoes, garlic, onion,jalapeno, cilantro, cumin and lime juice in a food processor and pulse until you reach the desired consistency. Transfer pulsed mixture to the bowl with the reserved tomatoes and mix well. Season with salt and pepper and
serve.
Tina B says
That sounds delicious! I’m keeping that recipe!
Oh, and here’s another garlic tool that is super amazing: It’s called a “garlic twist” and you can do multiple cloves at a time, with no waste.
Amy R says
Is this recipe OK to home-can/pressure cook?
Mavis Butterfield says
I have never canned this recipe, only eaten it fresh.
Chasing the Donkey says
Just to clarify, do you leave some of the skin on?
Mavis Butterfield says
I do, yes. 🙂
SUZANNE QUALLS says
Hi Mavis,
I was reading about using up tomatoes and clicked on Tomato Basil Soup. Instead of soup, this popped up. Is there another way to access the information on the tomato sop??
Thanks
Mavis Butterfield says
Here are two: https://www.onehundreddollarsamonth.com/copycat-panera-tomato-bisque-soup-recipe/ and https://www.onehundreddollarsamonth.com/how-to-can-tomato-basil-soup/ {the link is in the post}.