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Tag: tomato

  • Tomato Bruschetta

    1 Lb tomatoes
    2 Cloves fresh garlic finely chopped
    3 Tbsp fresh basil finely chopped
    6-8 Fresh basil leaves for garnish
    1 Pinch red chile peppers
    4 Tbsp oregano
    4 Tbsp extra virgin olive oil
    6-8 Slices of country bread (sliced not too thin)
    1 Tsp salt
    1/2 Tsp black pepper
    1 Tsp vinegar

    Cut tomatoes in 2, core and clean by removing seeds and juice. Chop the tomatoes into very small pieces and transfer into a colander and sprinkle with some salt (this will help draw out excess moisture). After 20 minutes or so, transfer to a bowl and add the garlic, basil, oregano, red chili peppers, olive oil and a drop of wine vinegar. Cover and leave to marinate at room temperature for another 30-60 minutes. Toast the bread just before serving. Arrange the bread on individual plates, top with the tomato and garnish with a whole basil leaf and serve immediately.

    Tomato Bruschetta
    Tomato Bruschetta

  • Salsa Verde Take Two

    You know the drill! We tweak this salsa verde recipe constantly because we have not quite reached the goal, which is to duplicate the amazing flavor of the famous Santana’s salsa verde. This time I roasted all of the ingredients under the broiler, including the garlic!

    1 Lb (about 10) tomatillos
    2 Roma tomatoes
    3/4 Cup of fresh cilantro
    4 Cloves of garlic (peeled)
    1/4 Tsp kosher salt
    1 Jalapeno pepper
    1/2 Large white onion
    2 Tbsp fresh lime juice

    Peel husk from tomatillos and wash thoroughly. Place tomatillos, tomatoes, sliced onion and garlic cloves on cookie sheet or broiler pan. Place under the broiler for about 8-10 minutes or until the skin of the tomatillos is blackened. EVERY broiler is different, so keep an eye on the tomatillos after about 5 minutes just to make sure. Remove ingredients from the oven and let cool for a few minutes.

    Combine the ingredients in food processor and blend. Use a spatula to scrape the sides of the food processor to make sure everything blends evenly. Pour contents of the food processor into a bowl and let cool. Salsa is ready to use after it cools, however, we have found that flavor improves if the salsa is refrigerated over night.