Best Pan Grilled Tomato Salsa Recipes

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PAN-GRILLED TOMATO SALSA



Pan-Grilled Tomato Salsa image

Provided by Mark Bittman

Categories     easy, weekday, condiments, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

3 large meaty tomatoes, cored and cut into thick slices
1/4 cup extra virgin olive oil
2 tablespoons sherry or balsamic vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Heat a large skillet, preferably cast iron or nonstick, over medium-high heat for about 5 minutes. Add the tomatoes, raise the heat to high and cook until lightly charred on one side, 3 to 5 minutes. Turn, and cook the other side very lightly, about 1 minute. If necessary, work in batches to avoid crowding the tomatoes.
  • Combine the olive oil and vinegar in a large, shallow dish and, as the tomatoes are done, turn them in the mixture. Season, and serve as a side dish, or as a sauce for grilled or roasted fish or chicken. (The salsa can be refrigerated for up to a day or two. Bring to room temperature before serving.)

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 4 grams

3-INGREDIENT GRILLED AND FRESH TOMATO SALSA



3-Ingredient Grilled and Fresh Tomato Salsa image

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

Provided by Anna Stockwell

Categories     3-Ingredient Recipes     Summer     Grill     Dip     Salsa     Tomato     Onion     Jalapeño     Quick & Easy     Appetizer     Condiment     Sauce Secrets

Yield Makes about 3 cups

Number Of Ingredients 5

4 medium tomatoes (about 3 ounces), divided
Olive oil (for brushing)
1 large white onion, cut into 1/4" rounds
1 jalapeño, seeded if desired, finely chopped
1 1/2 teaspoons kosher salt

Steps:

  • Prepare a grill or grill pan for medium-high heat. Slice 2 tomatoes in half and brush each half with oil. Brush onion with oil. Transfer onions and tomatoes halves to hot grill and cook, turning occasionally, until slightly charred and softened, about 10 minutes. Let cool slightly.
  • Remove seeds from remaining 2 tomatoes and cut into 1/4" cubes. Transfer to a medium bowl. Add jalapeño and salt and toss to combine. Finely chop cooled onions and tomatoes, then add to raw tomato mixture and toss to combine.
  • Do Ahead
  • Salsa can be made 1 day ahead. Transfer to an airtight container and chill.

CLASSIC ROASTED SALSA



Classic Roasted Salsa image

Having salsa on hand is a must in summer. This homemade version is so easy, why even bother with store-bought? We love the deep, slightly smoky flavors in this version.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 15m

Yield Makes 3 cups

Number Of Ingredients 7

2 large tomatoes (1 1/2 pounds)
1 medium white onion, halved
3 jalapenos
3 garlic cloves, unpeeled
3 tablespoons fresh lime juice (from 2 limes)
Coarse salt and ground pepper
1/4 cup chopped fresh cilantro

Steps:

  • Heat broiler, with rack in top position. Place tomatoes, onion, jalapenos, and garlic in a single layer on a rimmed baking sheet.
  • Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes (garlic may need to be removed earlier, if it is browning too quickly).
  • Discard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with salt and pepper, and pulse to combine.
  • Transfer salsa to a bowl and stir in cilantro. Refrigerate up to 3 days, freeze up to 3 months.

Nutrition Facts : Calories 9 g, Fiber 1 g

GRILLED TOMATO SALSA



Grilled Tomato Salsa image

Provided by Melissa d'Arabian : Food Network

Categories     condiment

Time 30m

Yield 4 servings

Number Of Ingredients 9

6 Roma tomatoes, cored and cut in half lengthwise
4 cloves garlic, unpeeled
1 serrano chile, cut in half, see Cook's Note
1 shallot, skins removed, halved
1/2 small yellow onion, skin removed and quartered
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, for sprinkling
Salt and freshly ground black pepper, for sprinkling
2 tablespoons fresh cilantro, roughly chopped

Steps:

  • Preheat the grill to medium-high heat. Place the tomatoes, garlic, chiles, shallots and onions cut-side up on a baking sheet. Drizzle the vegetables with the oil and sprinkle with salt and pepper.
  • Transfer the vegetables to the grill and grill until all the vegetables are blistered and charred, 8 to 10 minutes, turning occasionally. Let the vegetables cool slightly. Peel the garlic and remove the skins of the tomatoes. Transfer the vegetables to a food processor, add the cilantro and pulse until you have a chunky salsa. Add salt and pepper to taste. Serve immediately.

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