Roasted Ripe Tomato Salsa

Name: Roasted Ripe Tomato Salsa
Total time: 1 h 20 min
Yield: About 6 cups
Cuisine: southwestern
Ingredients: 10 plum tomatoes, halved lengthwise and cored; 5 tablespoons olive oil; 1 teaspoon herbes de Provence; Kosher salt and freshly ground pepper; 3 ripe tomatoes, cored and diced large; 3 shallots, peeled and julienned; 1 yellow bell pepper, stemmed, seeded and diced medium; 3 scallions, trimmed and sliced; 1 teaspoon red wine vinegar

Recipe from Lucky Star

Adapted by R. W. Apple Jr.

Roasted Ripe Tomato Salsa — Andrew Scrivani for The New York Times

Total Time: 1 hour 20 minutes
Rating: 4(21)
Comments: Read comments

With two types of tomatoes – standard Jersey and plum – this salsa takes full advantage of summer's bounty. Herbes de Provence and shallots stand in for the traditional seasonings of cilantro and onions, which means it skews slightly, and delightfully, French. We like it with grilled fish or chicken. —R. W. Apple Jr.

Featured in: NATURAL ORIGINS: Chesapeake Bay; The Glorious Summer Of the Soft-Shell Crab

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Ingredients

Yield:About 6 cups

10plum tomatoes, halved lengthwise and cored
5tablespoons olive oil
1teaspoon herbes de Provence
Kosher salt and freshly ground pepper
3ripe tomatoes, cored and diced large
3shallots, peeled and julienned
1yellow bell pepper, stemmed, seeded and diced medium
3scallions, trimmed and sliced
1teaspoon red wine vinegar

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. Place a large cast-iron skillet inside it and heat 15 to 20 minutes.
Step 2
Place the plum tomatoes cut side up on a rack over a baking tray. Drizzle them with 1 tablespoon olive oil, then season with the herbes de Provence, and salt and pepper to taste.
Step 3
In a large stainless steel bowl, toss the diced tomatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and ½ teaspoon pepper. Spoon into the heated skillet. Place the sliced plum tomatoes in the oven as well. Roast 45 minutes, or until plum tomatoes appear to be drying and diced tomatoes have released their juices. Remove from the oven, and let cool.
Step 4
Place a skillet over medium high heat, add remaining 2 tablespoons olive oil, shallots, yellow pepper and scallions, and sauté 2 to 3 minutes, or until softened. Transfer to a large bowl.
Step 5
Cut cooled plum tomatoes into quarters and add to bowl along with diced tomatoes. Toss to combine. Season with vinegar, salt and pepper.