Mary’s Roasted Tomato Salsa 2024

7/9/2024 – We again made tomato salsa with tomatoes from the garden that have been ripening on the butcher block for a week or so. This time was like the others this year with roasting in the convection oven. We did try one batch in the Recteq smoker that is posted here. All of them were made with a blend of tomatoes, onions, garlic, peppers, etc. as listed below. They all turned out great and this recipe should be used again and improved. We collected the flavorful liquid left in the sheet pan and made soup that was also frozen.

Ingredients per 3 half-sheet pan

  • Tomatoes – enough to fill a pan as shown in the photos.
  • Yellow Onions – enough to place on top and between the tomatoes as shown in the photos. In these photos we cut up one large and one average yellow onion.
  • Jalapenos – 2-3 depending on their size cut into 1-inch chunks after seeding. In one batch this year we used larger store-bought serranos. We could not tell the difference in the batches; as in neither were the peppers noticeable.
  • Garlic Cloves – Pealed and chopped in half or left in large pieces. About three large fingers per tray.
  • Cilantro – 2 small bunches from Publix
  • Lime juice – 2 larger juicy limes
  • Light EVOO with salt and fresh ground black pepper.

Directions

  1. Preparation
    • clean the tomatoes and chop them into large 1.5 to 2-inch chunks.
    • Chop the onions into 1.5 inch pieces
    • Stem and seed the jalapenos and chop into 1-inch chunks
    • Peal the garlic and chop if necessary to make into large chunks
    • remove the heavy stems from the cilantro leaving the tender stems and leaves
    • squeeze the limes and use the juice.
  2. Assembly
    • spread the tomatoes, onion, garlic, and peppers on a sheet pan
    • drizzle EVOL all over and lift and drop the veggies to cover all with the EVOO.
    • Arrange the ingredients evenly and position the tomatoes skin side up.
  3. Roasting – Roast at 375° for about 30-40 minutes until some top edges are blackened.
  4. Let cool and move into the food processor with a slotted spoon. Added the cilantro and pulsed to a chunky consistency.
  5. Put into one-pint freezer containers and froze.
  6. SOUP – Pour the liquid left in the baking sheet into a pot. Add fresh tomatoes chopped small and simmer for several hours. Freeze as great tomato soup.
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