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Red Tomato Salsa

Red Tomato Salsa recipe image
This smooth Red Tomato Salsa offers a bright, fresh flavor profile with subtle hints of garlic and jalape&# 195;±o heat. Made with ripe plum tomatoes and simmered to perfection, it delivers a rich texture that works beautifully as a dip for chips, a topping for grilled vegetables, or a condiment for pasta. The balance of acidity from the tomatoes and the gentle spice makes it versatile for various occasions, from casual appetizers to light summer dinners. Simple ingredients come together to create a homemade taste that is far superior to store-bought alternatives.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 186.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This smooth Red Tomato Salsa offers a bright, fresh flavor profile with subtle hints of garlic and jalape&# 195;±o heat. Made with ripe plum tomatoes and simmered to perfection, it delivers a rich texture that works beautifully as a dip for chips, a topping for grilled vegetables, or a condiment for pasta. The balance of acidity from the tomatoes and the gentle spice makes it versatile for various occasions, from casual appetizers to light summer dinners. Simple ingredients come together to create a homemade taste that is far superior to store-bought alternatives.
Ingredients
  • 2 tablespoon Vegetable oil
  • 1 md Onion, thinly sliced
  • 4 cup Diced canned Italian plum tomatoes
  • 1 cup Tomato juice
  • 2 cloves Garlic, peeled
  • 1 lg Jalapeno chile, stemmed and seeded if desired
  • to taste Salt
Directions
  1. 1
    Heat the vegetable oil in a medium skillet over moderate heat.
  2. 2
    Add the thinly sliced onion and cook until soft and translucent, about 10 minutes.
  3. 3
    Transfer the cooked onion to a food processor fitted with the metal blade or a blender.
  4. 4
    Add the diced tomatoes, tomato juice, garlic cloves, and jalapeno chile to the processor.
  5. 5
    Puree the mixture until smooth, working in batches if using a blender.
  6. 6
    Pass the puree through a medium strainer into a saucepan, pressing with a spatula to extract as much pulp and liquid as possible.
  7. 7
    Add salt to the strained tomato mixture in the saucepan.
  8. 8
    Bring the mixture to a boil over medium-high heat, then reduce heat to low to simmer.
  9. 9
    Simmer uncovered for 20 minutes, stirring occasionally, until the salsa thickens slightly.
  10. 10
    Taste and adjust seasoning with more salt if needed.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 186.7kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 3.4mg1%
Total Carbohydrate 28.7g10%
Dietary Fiber 3.8g16%
Sugars 24.8g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store the cooled salsa in an airtight container in the refrigerator for up to 3 days, or freeze for several weeks.

Variations: For a milder salsa, remove the seeds and membranes from the jalapeno. For extra heat, leave the seeds in or add a second chile.

Tip: Straining the salsa ensures a smooth, elegant texture. If you prefer a chunkier salsa, skip the straining step.

Keywords: tomato salsa, red tomato, italian dip, homemade salsa, vegan dip, plum tomatoes, garlic sauce, jalapeno salsa, smooth tomato sauce, appetizer dip, summer recipe, vegetable dip, tomato puree, simmered salsa, chips dip, fresh tomato, healthy dip, blended sauce, italian condiment, quick salsa
Read it online: https://www.chefs-mate.com/recipe/red-tomato-salsa/