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Oven Roasted Tomato Salsa info or Recipe?

Posted by Okie4Ever none (My Page) on
Sat, Jun 30, 12 at 17:24

I'm thinking about processing a batch of tomatoes for salsa this way, and would like to know others experiences with this, and if you enjoyed the taste? It sounds like a really good idea to condense the juices and flavors.

Thanks,

Barb


Follow-Up Postings:

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RE: Oven Roasted Tomato Salsa info or Recipe?

It is a personal taste thing. Personally I don't care for the flavor of roasted tomatoes in some things and salsa is one of them. It just doesn't "blend" with the usual other salsa ingredients for me. Plus it results in a mushier salsa too and we prefer a more firm texture for ours. But you may like it and won't know with trying it. I linked a previous discussion about it below and there are a couple of others the search will pull up if interested.

Safety-wise roasting has no negative effects unless the end product ends up too thick and you do have to take extra care with your measuring before and after the roasting. Otherwise you can take any of the approved salsa recipes and roast the tomatoes first if you wish.

Dave

Here is a link that might be useful: Roasted tomato salsa discussion


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RE: Oven Roasted Tomato Salsa info or Recipe?

I think you're right about the mushy factor. I hadn't thought about that. This doesn't sound as appealing now that I've thought about it. One of the reasons I wanted to try to at least can some quarts of oven roasted tomatoes, (not salsa), was I might be able to skip blanching to get the skins off. One post I read somewhere said roasting condensed the flavors, which sounded interesting.

Thanks for the tips, and the link!

Barb


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