Here are out favorites:
By Joy of Cooking
Heat the broiler. Arrange on a rimmed baking sheet:
1 pound of red, ripe tomatoes
Broil 4 inches from the heat until they blister, darken, and soften on one side, about 4 minutes; turn them over and broil the other side until blistered and darkened, 5-6 minutes. Meanwhile, heat a dry cast-iron griddle or skillet over high heat, and add:
2 large fresh jalapeno peppers
3 cloves garlic, unpeeled
Shake them in the pan until their skins are soft and charred here and there, 5 to 10 minutes for the jalapenos, about 15 minutes for the garlic. Let cook, then peel the tomatoes, reserving the juices, pull the stems off the jalapenos, and pell the garlic. Place the jalapenos and garlic in a food processor or blender with:
1/4 teaspoon salt
Process to a coarse paste. Add the tomatoes and process a few times until you have a course-textured puree. Stir-in:
1/2 small white onion, finely chopped, rinsed, and drained
Generous 1/3 cup loosely packed chopped fresh cilantro
About 1 1/2 teaspoons cider vinegar (optional)
Add 2 to 4 tablespoons water, if necessary, to give the salsa a fairly thick but easily spoonable consistency. Taste and season with:
Salt
Serve immediately
I find that our tomatoes are so juicy I never have to add vinegar or water, and I like to really roast everything for a long time. I just love the flavor!
By Heather Stuber - neighbor and former share member
2 1/5 pounds fo tomatoes, quartered
1 yellow onion, diced
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1/2 cup Extra Virgin Olive Oil
1 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper or chopped favorite hot pepper
1/4 cup chopped fresh basil
2 teaspoons fresh oregano
Make 3 cups or about one quart
1. Preheat oven (or use grill with a stone) 375. In a 9 x13 baking pan, toss together tomatoes, onion, peppers, oil salt, and red pepper. Roast for 1 hour. Remove from oven and fold basil and oregano into vegtables. Cook for another 30 minutes.
2. In a food processor, blend vegetables until pureed. Use immediately, refrigerate for up to 2 weeks, or freeze
3. Enjoy!
I love this one because I think it's so easy to make and it tastes great!
Mexican Red Sauce
By Moosewood Cookbook, Mollie Katzen
2 teaspoons olive oil
1 cup minced onion
1/2 teaspoon salt
1 1/2 teaspoon cumin
2 teaspoons chili powder
3 cups chopped tomatoes (4-6 medium-sized ones) - peeling and seeding optional
1 cup water or tomato juice
black pepper and cayenne, to taste
4 to 6 medium cloves garlic, minced
optional: freshly minced cilantro, for the top
1. Heat olive oil in a medium-sized saucepan. Add onion and salt, and saute over medium heat for about 5 minutes, or until the onion is translucent. Add cumin and chili powder, and saute about 5 minutes more.
2. Add chopped tomatoes and water or juice. Bring to a boil, partially cover, and lower heat. Simmer at least 30 minutes (or even longer.) Add the black pepper, cayenne, and garlic at anytime during the cooking. (The later you add the garlic, the more distinct its presence. ) Add the cilantro when you are finished cooking the sauce.
3. The sauce can be left in chunky form, or you can puree all or part of it in a blender or food processor.
We reheat this sauce for making enchiladas in the winter. We either saute up some leftover chicken or ground beef from New Roots Farm or re-fried beans, and mix some of the Mexican Red Sauce with it. We then wrap the mixture in tortillas in a baking dish, top with cheese and more Mexican Red Sauce for about 30 - 40 minutes. So easy and good!