Best Mixed Tomato Salsa Recipes

Mixed Tomato Salsa Crostini image

Provided by Bobby Flay

Time 22m

Yield 4 servings

Number Of Ingredients 13

1 baguette, sliced 1/4-inch thick
Extra-virgin olive oil
Salt and freshly ground black pepper
8 red pear tomatoes, halved
8 yellow pear tomatoes, halved
6 red cherry tomatoes, quartered
6 yellow cherry tomatoes, quartered
Green tomatoes, diced (or get some of the small heirloom tomatoes also)
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon honey
1 tablespoon fresh Mexican oregano, finely chopped
1/2 cup queso fresco

Steps:

Preheat a broiler, oven or grill to medium-high heat.
Toast the bread until lightly golden brown on both sides-the bread should be crisp but still tender on the inside, not brittle. Remove and drizzle with extra-virgin olive oil and season with salt.
Combine the tomatoes, olive oil, vinegar, honey and oregano in a medium bowl and season with salt and pepper. Gently toss in the queso fresco. Let the relish sit at room temperature for at least 15 minutes before serving. Top the bread with the relish and serve.

Mixed Tomato Salsa image

Provided by Martha Stewart

Yield Makes 2 3/4 cups

Number Of Ingredients 8

1 plum or regular tomato, cut into 1/4-inch pieces
12 yellow cherry tomatoes, cut into sixths
1 very small sweet onion, cut into 1/4-inch pieces
1 large jalapeno pepper, seeds and ribs removed, minced
1 serrano chile or 1/2 jalapeno pepper, seeds and ribs removed, minced
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Coarse salt and freshly ground black pepper, plus more to taste

Steps:

In a medium bowl, combine tomatoes, onion, jalapeno, serrano, cilantro, lime juice; season with salt and pepper. Cover with plastic wrap and let sit at room temperature for 1 hour to allow the flavors to blend.