Roasted Tomato Salsa

 

Ingredients:

• 4 vine-ripened tomatoes, quartered
• 2 small yellow onions, cut into wedges
• 6 cloves garlic, peeled
• 3 serrano chili peppers, stemmed (use less for a milder salsa)
• ¼ cup vegetable oil
• 2 teaspoons salt
• 1 teaspoon cumin
• ¼ cup cilantro leaves
• 1 tablespoon fresh lime juice, from one lime, plus more if needed

Preparation:

1. Preheat the broiler and set an oven rack about 5 inches beneath the heating element. Line a rimmed baking sheet with aluminum foil.

2. Place the tomatoes, onions, garlic, whole serrano chile peppers and vegetable oil directly on the prepared baking sheet and toss with your hands. Broil until softened and charred, 10-15 minutes.
3. Transfer the vegetables and juices to a food processor fitted with the metal blade. (Note: This is a spicy salsa recipe. If you are concerned about the level of heat, add only one Serrano pepper at this point. You can always blend the others in to taste.) Add the salt and cumin and pulse until just slightly chunky. (If you left out some of the chili peppers, now's the time to taste and add more.) Add the cilantro and fresh lime juice, and pulse until the cilantro is chopped. Taste and adjust the seasoning with salt and more lime juice if necessary. Be sure to add enough salt and lime to bring out all the flavors. Transfer to a bowl and serve warm, at room temperature, or slightly chilled.
4. Make-Ahead Instructions: The salsa will last nicely for up to a week; store in a covered container in the refrigerator.
5. Note: This recipe is not meant for canning.

onceuponachef.com

Marinated Cucumber, Onion, and Tomato Salad

 

Ingredients:

• 1 cup water

• ½ cup distilled white vinegar

• ¼ cup vegetable oil

• ¼ cup sugar

• 1 teaspoon salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 3 cucumbers, peeled and sliced 1/4-inch thick

• 3 tomatoes, cut into wedges

• 1 onion, sliced and separated into rings

Preparation:

1. Gather all ingredients.

2. Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth. continue to burst and create a sauce, 5 more minutes.

3. Add cucumbers, tomatoes, and onion and stir to coat.

4. Cover bowl with plastic wrap; refrigerate for at least 2 hours.

5. Enjoy!

allrecipes.com

Taco Salad

 

Ingredients:

• 1 oz. packet taco seasoning, see notes for homemade recipe
• 16 oz. salsa, divided
• 3/4 cup sour cream, divided
• 1 avocado
• 1/8 teaspoon salt
• 1 teaspoon lime juice
• 1 tablespoon olive oil
• 1 lb. ground beef
• 3 tablespoons cilantro, roughly chopped
• 1 head iceberg or romaine lettuce, chopped and clean
• 2 Roma tomatoes, diced
• 2 Jalapeno Peppers, seeded and diced
• 1 cup Black beans, drained and rinsed
• 1 cup whole kernel corn, drained
• ¼ cup black olives, drained and sliced
• 1/3 cup red onion, diced
• 1 ½ cups shredded Mexican cheese blend, see notes
• 4 oz. Tortilla Chips

Preparation:

Prep Work:

1. For the dressing: Combine 1/3 cup sour cream, 1/3 cup salsa, and ½ tablespoon taco seasoning. Set aside.

2. Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and 1/8 tsp. salt and use the back of a fork to mash it. Cover tightly with saran wrap and set aside.

Cook the Meat Mixture:

1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, cook, and crumble for 7 minutes, or until brown and cooked through. Drain grease.

2. Reduce heat to low. Add 2 tablespoons of taco seasoning and toss to coat. Add the 3/4 cup salsa and cilantro. Add additional salsa if desired. Cover partially while you prepare the salad.

Assemble the Salad:

1. Add the lettuce to serving plates or a large salad bowl. Sprinkle with the meat mixture.

2. Top with diced tomatoes, peppers, black beans, corn, black olives, onions, and cheese.

3. Top with mashed avocado then add a dollop of sour cream to each serving.

4. Drizzle with salad dressing or serve it on the side.

5. Sprinkle with tortilla chips and serve!

thecozycook.com

Mac and Cheese Chile Relleno

 

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 cups small diced red onions, divided
• 4 finely chopped garlic cloves, divided
• 1 red bell pepper, chopped
• 1 jalapeno chili, chopped
• 2 teaspoons chili powder, divided
• 2 tablespoons all-purpose flour
• 2 ¹⁄₂ cups milk
• 2 cups shredded Monterey jack pepper cheese, plus 1 cup
• 1 ¹⁄₂ cups shredded cheddar cheese, plus 1 cup
• 8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
• kosher salt
• ground black pepper
• 8 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1(14 ounce) can crushed tomatoes
• ¹⁄₂ cup salsa
• 1 cup small diced pico de gallo (to garnish)
• ¹⁄₄ cup finely chopped cilantro (to garnish)

Preparation:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers, and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
3. Stir in the remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium-high, bring mixture to a simmer, and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, and 1 1/2 cups shredded cheddar cheese, and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
4. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove the seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on a prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
5. Bake for 15-20 minutes until the cheeses are melted and the filling is warmed through.
6. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
7. To serve, ladle 1/2 cup sauce onto a plate, top with poblano, and garnish with pico de gallo and chopped cilantro.

food.com

Pico De Gallo

 

Ingredients:

• 1 lb tomatoes, (3-4 medium), diced
• 1/2 medium onion, (1 cup chopped)
• 1 jalapeno pepper, seeded and finely minced (optional)
• 1/2 cup cilantro, chopped
• 2 Tbsp lime juice, from 1 lime
• 1/2 tsp salt, or to taste
• 1/8 tsp black pepper

Preparation:

1. In a medium bowl, diced tomatoes, onion, jalapeno pepper, and chopped cilantro.
2. Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.

natashaskitchen.com

 

Fried Heirloom Tomatoes

 

Ingredients:

• 4 medium heirloom tomatoes (preferably 2 red and 2 gold, but any one color is fine)
• Salt
• ¼ cup all-purpose flour
• 2 eggs
• ½ cup grated parmesan cheese
• ¼ cup seasoned breadcrumbs
• ¼ cup panko breadcrumbs
• ¼ teaspoon Italian seasoning
• ¼ teaspoon paprika
• ¼ teaspoon granulated garlic
• Pinch black pepper
• Peanut or vegetable oil, for frying
• 8 ounces fresh mozzarella (ball shape), sliced into 8 (¼” thick) slices, drained on a paper towel
• 24 fresh basil leaves
• 4 tablespoons olive oil
• 4 teaspoons of balsamic vinegar

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have them ready and organized for use.
2. Slice a little bit off of the top and bottom of each tomato to create a flat surface. Next, slice each tomato into 3 slices (about ¼ inch to ½ inch thick), making a total of 12 tomato slices. (You can reserve any leftover tomato for other use).
3. Lay the 12 tomato slices onto a paper towel and gently dab to remove excess moisture from the tomatoes, and sprinkle each side of the slices with generous pinches of salt.
4. To set up your dredging station, add the flour to a large plate or large bowl, and add a generous pinch of salt, mixing to combine. Set aside.
5. In another large bowl, crack the eggs and whisk. Set aside.
6. In a third bowl, add the parmesan, the seasoned breadcrumbs, the panko breadcrumbs, a generous pinch of salt, the Italian seasoning, paprika, granulated garlic, and black pepper, and mix to combine. Set aside.
7. To dredge the tomatoes, take each slice and dredge in the flour, then the egg, and finally the parmesan/breadcrumb mixture. Place the slices onto a clean plate to hold as you dredge the remaining slices.
8. Once all tomato slices are dredged, add enough of the peanut or vegetable oil to a large, non-stick pan to cover the bottom, for shallow frying. Set the pan over medium-high heat, and once the oil is very hot, work in batches by adding about half of the tomato slices (about 6) into the oil, and frying for about 1 ½ to 2 minutes per side, or until golden-brown and crispy.
9. Remove the slices from the oil and place them onto paper towels to drain, sprinkling with a little extra salt while still hot, if desired. Repeat the process again with the next batch, and once all the tomato slices are fried, allow them to cool just a little bit until they can be handled.
10. To assemble the fried tomatoes, add one fried tomato slice to the center of each plate. Next, add a slice of the fresh mozzarella over top, and then 3 fresh basil leaves over the mozzarella. Repeat the process again by adding another fried tomato slice, then a slice of fresh mozzarella and 3 fresh basil leaves, finishing off with a fried tomato slice (you can alternate the colors for a pretty presentation).
11. To serve the fried tomatoes, drizzle 1 tablespoon of the olive oil onto each plate next to the tomato stacks, and 1 teaspoon of the balsamic vinegar right into the center of the olive oil on each plate, creating a little dressing to dip each bite into.

thecozyapron.com

Sofrito

 

Ingredients:

• 2 medium onions, yellow or white
• 3 green bell peppers
• 10 aji dulce peppers, or 1 red bell pepper, or, try Shishitos!
• 2 medium tomatoes
• 1 head garlic, peeled
• 1 large bunch of cilantro
• ½ bunch recao, or an additional 1 bunch of cilantro
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation:

1. Clean and prepare all vegetables: remove seeds from bell peppers, peel onions and cut into pieces.
2. To a blender or food processor, add onions, green bell peppers, red bell peppers (or aji dulce), tomatoes, and garlic.
3. Blend until the ingredients form a coarse mixture.
4. Add cilantro, recao, salt, and pepper. Blend again until finely minced.
5. Serve immediately or transfer to an airtight container or jar for later use. Good for up to 10 days if kept refrigerated.

tipbuzz.com

Grilled Zucchini Nachos

 

Ingredients:

• 4 small zucchini sliced into "chips," about ¼ inch thick rounds
• Olive oil for brushing zucchini chips
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 15 oz can of black beans, rinsed and drained
• 2 small tomatoes chopped
• 1 large avocado chopped, seed removed
• 2 green onions chopped
• 1/4 cup chopped cilantro
• 1 lime

Preparation:

1. Put the sliced zucchini chips into a large bowl and toss with olive oil. Season with salt and pepper, to taste. Place zucchini on a grill pan or directly on a hot grill, over medium heat. Grill for 4 to 5 minutes or until zucchini is tender. Sprinkle cheese directly over zucchini chips and cook until cheese is melted about 1 minute.
2. Remove zucchini from the grill and place on a platter or onto plates. Top with black beans, tomatoes, avocado, green onion, cilantro, and a squeeze of fresh lime juice. Serve immediately.

https://www.twopeasandtheirpod.com 

Egg in a Hole Peppers with Avocado Salsa

 

Ingredients:

• 2 bell peppers, any color
• 1 avocado, diced
• ½ cup diced red onion 
• 1 jalapeño pepper, minced
• ½ cup chopped fresh cilantro, plus more for garnish
• 2 tomatoes, seeded and diced 
• Juice of 1 lime 
• ¾ teaspoon salt, divided
• 2 teaspoons olive oil, divided 
• 8 large eggs 
• ¼ teaspoon ground pepper, divided

Preparation:

1. Slice tops and bottoms off of bell peppers and finely dice. Remove and discard seeds and membranes. Slice each pepper into four 1/2-inch-thick rings.

2. Combine the diced pepper with avocado, onion, jalapeño, cilantro, tomatoes, lime juice, and 1/2 teaspoon salt in a medium bowl.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 4 bell pepper rings, then crack 1 egg into the middle of each ring. Season with 1/8 teaspoon of each salt and pepper. Cook, until the whites are mostly set but the yolks, are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for runny yolks, 1 1/2 to 2 minutes more for firmer yolks. Transfer to serving plates and repeat with the remaining pepper rings and eggs.
4. Serve with the avocado salsa and garnish with additional cilantro, if desired.

https://www.eatingwell.com/recipe/269125/egg-in-a-hole-peppers-with-avocado-salsa/

 

Peperonata

Ingredients:

• 3 bell peppers (red, yellow, and green)
• 1.5 lb heirloom tomatoes - mixed colors
• 1 purple onion (small)
• 1/2 leek (optional)
• 2 cloves garlic - minced
• 1 pinch red pepper flakes (or to taste)
• 4 tbsp extra virgin olive oil + more as needed
• 1/3 cup fresh herbs (basil, chives + oregano)
• 1 tsp sea salt + more to taste
• 1 lemon

Preparation:

1. Slice the leek in half lengthwise and reserve half for later. Slice up the other half and rinse it well in a bowl of cold water. Scoop the leeks out of the water and dry them well on a tea towel.

2. Warm up a large skillet on medium-low flame. Add 3 tablespoons of olive oil and the leeks with a pinch of sea salt. Saute for about 10 minutes until they start to get some color. Add the red pepper flakes.

3. Rinse and cut the bell peppers into 1-inch pieces. Add them to the skillet with the leeks and give everything a good stir. 

4. Slice the red onion into 1-inch pieces as well and add it to the skillet. Stir well and cook everything together for about 10 minutes until the peppers start to soften and get some color.

5. Meanwhile, wash and cut the tomatoes into wedges or similar size pieces with the peppers.

6. Add the minced garlic to the pan and give everything a good stir. Cook 30 seconds then add the tomatoes. Sprinkle with a pinch of sea salt and cover with a lid. Cook another 5 minutes or so until the tomatoes burst and release their juices.

7. Squeeze the juice from half a lemon to the Peperonata, taste and adjust seasonings with more sea salt and lemon juice.

8. Remove from heat and finish with a light drizzle of extra virgin olive and sprinkle with the fresh basil, chives, and oregano. 

9. Serve with crusty bread, creamy polenta, toss with your favorite short pasta or couscous. 

https://ciaoflorentina.com/best-peperonata-recipe/

Onion Chutney

 

Ingredients:

• 1 large onion - finely sliced
• 3 tablespoon ketchup (I use Heinz)
• 1 tablespoon tomato paste
• 1 teaspoon red chili powder
• 1 teaspoon roasted cumin seeds
• 1/2 tsp lemon juice (optional)
• 1/2 tsp rapeseed (canola) oil (optional)
• A pinch of salt

Preparation:

1. Place the sliced onions in a bowl of ice water and put them in the fridge for about an hour.
2. When the onion slices are good and cold, drain the water and tap them dry with a clean cloth.
3. Now mix the ketchup, tomato puree, chili powder, cumin seeds, and salt with the sliced onions.
4. Stick in the fridge for about 45 minutes before serving.
5. This recipe pairs well with curries, naan, etc. 

https://greatcurryrecipes.net/2012/06/10/how-to-make-that-red-onion-chutney-that-restaurants-serve-with-papadams/

 

What to do with all those delicious Tomatoes!??!

 

• Freeze them!
• Can them!
• Make a salad
• Try Gazpacho

Sauteed Zucchini with Plum Tomatoes

 

Ingredients:

• 1 medium zucchini, cut up
• 5 medium fresh plum tomatoes, diced
• 5 cloves garlic, smashed with the side of a knife
• 2 tbsp extra virgin olive oil
• 1/2 tsp Herbes de Provence
• kosher salt and fresh pepper, to taste

Preparation:

1. In a large non-stick skillet, heat olive oil over medium-high heat.

2. Add garlic and sauté until golden, 1 to 2 minutes.

3. Add zucchini, salt, and pepper, to taste.

4. Cook about 4-5 minutes on each side, add tomatoes, and season with additional salt and herbs de Provence.

5. Lower heat and simmer for about 5-10 minutes.

6. Divide into 4 equal portions when serving.

https://www.skinnytaste.com/sauteed-zucchini-and-plum-tomatoes/

Avocado and Heirloom Tomato Toast

 

Ingredients:

• ½ cup balsamic vinegar
• 2-3 slices hearty, seeded bread
• olive oil
• 2 small heirloom tomatoes, thinly sliced
• ½ a ripe avocado
• ¼ cup fresh basil, chopped
• Sea salt
• Freshly ground black pepper

Preparation:

1. Make the balsamic reduction by adding the balsamic vinegar to a small saucepan over medium-high heat. Bring the balsamic to a boil, whisking constantly. Reduce heat and simmer for 10-15 minutes or until balsamic has reduced by half and is thick enough to coat the back of a spoon. Make sure you keep an eye on it -- it burns quickly.

2. Slather each slice of bread with a drizzle of olive oil and toast.

3. Evenly divide the avocado between the pieces of toast and use the back of a fork to smash the avocado. 

4. Layer the sliced tomatoes on top of the avocado, sprinkle with fresh basil and drizzle with the balsamic reduction.

5. Garnish with sea salt and black pepper.

6. Serve immediately.

https://www.blissfulbasil.com/avocado-heirloom-tomato-toast-with-balsamic-drizzle/

Italian Potato Salad

 

Ingredients:

• 2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 large English cucumber quartered lengthwise, cut into cubes
• 4 plum tomatoes cut into quarters
• ½ red onion very thinly sliced
• 24 black oil-cured olives pitted, coarsely chopped
• ¼ cup slivered fresh basil plus more for garnish
• 2 tablespoons capers rinsed and drained
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• 4 hard-boiled eggs peeled, quartered
• 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/

Stewed Okra and Tomatoes

 

Ingredients:

• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 small red onion, thinly sliced
• 1 teaspoon pure chile powder, such as ancho
• Pinch of cayenne pepper
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 pound okra, stemmed and sliced 1/2 inch thick
• 2 medium tomatoes, coarsely chopped
• 1/2 cup water
• Salt

​Preparation:

1. In a medium skillet, heat the vegetable oil. Add the minced garlic and sliced red onion and cook over moderate heat, stirring occasionally, until fragrant, about 3 minutes. Add the chile powder, cayenne pepper, cumin seeds and turmeric and cook, stirring constantly, until fragrant, about 2 minutes.   
2. Add the okra and cook for 2 minutes, tossing. Add the tomatoes and cook over high heat until they release their juices, about 1 minute. Add the water, cover and cook, stirring occasionally, until the okra is just tender, about 5 minutes. Season with salt and serve.

https://www.foodandwine.com/recipes/stewed-okra-and-tomatoes

Ground Cherry Salsa

 

Ingredients:

• 1 cup Ground Cherries outer husk removed
• 1/2 cup Red onion
• 1/3 cup roasted tomatoes 
• 1 medium lime, juiced
• 1/4 cup finely chopped jalapeño seeds removed
• 1/4 cup fresh cilantro leaves
• 1/4 teaspoon Sea Salt

Preparation:

1. Combine all ingredients in your food processor and pulse to combine.
2. Chill prior to serving for flavors to combine. Will keep for about a week in the fridge.

3. Notes: *To roast tomatoes, remove core, cut in half and de-seed. Place cut side down on a baking sheet with sides and broil for roughly 5-10 minutes or until the skins blacken slightly.  Allow to cool, then remove skins. Use the tomato meat for the 1/3 cup roasted tomatoes in this recipe. Store extra roasted tomatoes in the freezer to use later.

https://healthstartsinthekitchen.com/ground-cherry-salsa/