Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smoky, simple Restaurant-Style Roasted Tomato Salsa.
Today begins our second annual #FarmersMarketWeek, a week full of recipes to take full advantage of the beautiful, fresh produce found at your local farmers market. Or perhaps, in you own garden. This week is hosted Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures – big thanks for hosting Ellen and Christie!!
Last year, when I planted my garden, one of my goals was to grow what I needed to make and can salsa. I had one attempt at that and it came out terrible. I felt like I dipping my chips in tomato and straight vinegar.
After that attempt, I switched to this recipe. I’m not sure it’s safe to can, but it’s damn good. Fresh flavors get a bit of smoky flavor from sticking them under the broiler to char. I probably shouldn’t admit how quickly the batch disappeared. And it’s the perfect recipe to make a sizable dent in the big bowl of tomatoes from my own garden.
Be sure to come back on Wednesday to see what else I’ve prepared for #FarmersMarketWeek. Search for the hashtag on social media to get some other great inspiration for your local farmers market or garden! Enjoy!
Roasted Tomato Salsa
Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.
- 2 lbs. roma tomatoes (10-12) halved lengthwise
- 6 unpeeled garlic cloves
- 1 large onion (white or red) cut into 1/2-inch pieces
- 2 jalapeno stemmed and halved (discard seeds to reduce heat)
- 1/2 a bunch of cilantro
- 1 Tbs. freshly squeezed lime juice
- 2 tsp. kosher salt
- 1/2 tsp. ground cumin
Arrange a rack in the upper third of your oven. Preheat broiler.
Arrange tomatoes and jalapeno on baking sheet, cut side down. Add unpeeled garlic and onion. Broil for 5-10 minutes, until vegetables are starting to char. (May need to cook a little longer if the rack wasn't close enough to the broiler.)
Remove baking sheet from oven. Allow to cool for a few minutes, until garlic is cool enough to handle. Remove skin from garlic.
Toss garlic, roasted vegetables, cilantro, lime juice, salt and cumin into a food processor. Pulse until desired consistency. Taste and season with additional lime juice or salt if needed.
Transfer to a mason jar or other airtight container to chill until serving.
This recipe yields approximately 4 cups, or 16 1/4-cup servings.
Adapted from Gimme Some Oven.
Monday #FarmersMarketWeek Recipes
- Banana Nut Muffins by Family Around the Table
- Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
- Easy Gazpacho Recipe by Everyday Eileen
- Fresh Corn & Tomato Fettuccine by Jolene’s Recipe Journal
- Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor’s Adventures
- Grilled Corn Salad by House of Nash Eats
- Grilled Shrimp and Summer Squash Tacos by Tip Garden
- Hummus Chicken Salad by Hezzi-D’s Books and Cooks
- Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
- Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
- Mexican Street Corn Salad by Simple and Savory
- Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
- Potato and Pea Salad by A Day in the Life on the Farm
- Ribeye Steaks with Corn Salsa by The Redhead Baker
- Roasted Tomato Salsa by Books n’ Cooks (above!)
- Slow Cooker Summer Ratatouille Stew by Palatable Pastime
- Sour Cream Peach Pie by Kate’s Recipe Box
- Summer Pudding by Caroline’s Cooking
- Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Watermelon Cucumber Smoothie by Cookaholic Wife
- Zucchini Quiche by Karen’s Kitchen Stories