Uses for Summer Tomatoes

With the tomato harvest coming we held a salsa making class.  Below is the recipe for the freezer salsa.  We were also given recipes for canned salsa but I haven't been able to track it down.

Roasted Tomato Salsa

2 lbs tomatoes, cut in half and seeded

3 T. olive oil

1 cup chopped onion

2 chipotle chilis in adobo sauce (or 2 jalapenos), chopped

2 cloves garlic crushed

2 t. chili powder

2 T. red-wine vinegar

(1.5 t. hot pepper sauce if you don’t use chipotles in adobo)

1 teaspoons salt (more/less to taste)

Tortilla chips for scooping

Place tomatoes cut side down on a broiler pan rack.  Place in hot broiler until blackened, from 5-10 minutes.  Remove from heat and coarsely chop.

Heat half of oil in a skillet and saute onions, garlic, jalapenos if you use, but not chipotles, until brown.  Add chili powder and sauté a bit more.

Transfer the onion mixture and tomatoes to a blender with chipotle chilis and puree.  Mix in remaining oil, vinegar, (hot sauce), and salt. 

For the best flavor refrigerate a few hours before serving.

This can be frozen for up to 6 months.  If it looses heat after freezing just add a few drops of hot sauce.