Charred Tomato Salsa / Roasted Tomato Vinaigrette

Tomatoes: The base of the recipe, providing a rich, smoky flavor when roasted.

Onion: Adds sweetness and depth to the salsa or vinaigrette.

Garlic: Enhances the overall flavor with its aromatic and pungent qualities.

Olive oil: Helps in roasting the vegetables and adds a smooth texture.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a hint of spice and complexity.

Lime juice: Provides a fresh, tangy contrast to the roasted flavors.

Cilantro: Adds a fresh, herbal note that complements the smoky tomatoes.

To achieve a deeper, smokier flavor in your charred tomato salsa or roasted tomato vinaigrette, consider using a cast iron skillet instead of a baking sheet. Preheat the skillet in the oven, then add the tomatoes, onions, and garlic directly to the hot surface. This method will enhance the caramelization and give your dish an extra layer of complexity.

• tomatoes - Substitute with red bell peppers: Red bell peppers provide a similar sweetness and can be charred to mimic the smoky flavor of roasted tomatoes.

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the other ingredients without overpowering them.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar depth of flavor, though it lacks the fresh, pungent kick of raw garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• salt - Substitute with soy sauce: Soy sauce can add a salty, umami flavor that enhances the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different, more earthy flavor profile.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness, though it has a slightly different citrus flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro, especially for those who find cilantro's taste soapy.

• Allow the charred tomato salsa / roasted tomato vinaigrette to cool completely before storing. This prevents condensation, which can affect the texture and flavor.

• Transfer the cooled mixture to an airtight container. Glass jars or BPA-free plastic containers work best to maintain freshness.

• Store in the refrigerator for up to one week. The flavors will meld and intensify over time, making it even more delicious.

• For longer storage, consider freezing. Pour the salsa or vinaigrette into freezer-safe containers or zip-top bags. Leave some space at the top to allow for expansion as it freezes.

• Label the containers with the date and contents. This helps you keep track of how long it has been stored.

• When ready to use, thaw the frozen salsa or vinaigrette in the refrigerator overnight. Stir well before serving to recombine any separated ingredients.

• If you prefer smaller portions, freeze the mixture in ice cube trays. Once frozen, transfer the cubes to a zip-top bag. This method allows you to thaw only what you need.

• Avoid refreezing once thawed. This can degrade the quality and texture of the salsa or vinaigrette.

• For an added burst of flavor, consider adding fresh cilantro or a squeeze of lime juice after thawing to brighten up the taste.

• Stovetop Method:

  1. Pour the charred tomato salsa into a small saucepan.
  2. Heat over medium-low heat, stirring occasionally to ensure even warming.
  3. Once it reaches your desired temperature, remove from heat and serve immediately.

• Microwave Method:

  1. Transfer the roasted tomato vinaigrette to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the salsa in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat in the oven for about 10-15 minutes, or until warmed through.
  4. Stir halfway through to ensure even heating.

• Double Boiler Method:

  1. Fill a pot with a few inches of water and bring to a simmer.
  2. Place the vinaigrette in a heatproof bowl that fits snugly over the pot without touching the water.
  3. Stir occasionally until the salsa is heated through, ensuring it doesn't overheat or scorch.

• Sous Vide Method:

  1. Place the charred tomato salsa in a vacuum-sealed bag or a resealable plastic bag with the air removed.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the water bath, open the bag, and serve immediately.

• Oven: Used to roast the tomatoes, onions, and garlic at a high temperature to achieve a charred flavor.

• Baking sheet: A flat surface to place the vegetables on while roasting in the oven.

• Blender: Used to blend the roasted vegetables into a smooth salsa or vinaigrette.

• Knife: Essential for halving the tomatoes and quartering the onion.

• Cutting board: Provides a safe surface for cutting the vegetables.

• Measuring spoons: Used to measure out the olive oil, salt, black pepper, and lime juice accurately.

• Tongs: Useful for handling the hot roasted vegetables when transferring them from the baking sheet to the blender.

• Spatula: Helps to scrape down the sides of the blender to ensure all ingredients are well mixed.

• Serving bowl: For presenting the finished salsa or vinaigrette.

Preheat efficiently: Preheat your oven while you prepare the vegetables to save time.

Use a food processor: Instead of a blender, use a food processor for quicker blending of the roasted vegetables.

Batch roasting: Roast extra tomatoes and onions to use in other recipes throughout the week.

Prep ahead: Chop the cilantro and peel the garlic in advance to streamline the process.

Quick cooling: Transfer the roasted vegetables to a cool plate to speed up the cooling process.