Recipe courtesy of Mary Sue Milliken and Susan Feniger

Red Tomato Salsa

  • Level: Easy
  • Yield: about 1 1/2 quarts
Save Recipe

Ingredients

2 tablespoons vegetable oil

1 medium onion, thinly sliced

4 cups diced canned Italian plum tomatoes

1 cup tomato juice

2 garlic cloves, peeled

1 large jalapeno chile, stemmed, seeded if desired

Directions

  1. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender
  2. Add the remaining ingredients except the salt and puree, in batches if you are using a blender, until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible. Pour into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 2 to 3 days or in the freezer for weeks.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Main Challenge: Roasted Tomato and Red Chili Soup

Red Tomato Salsa

Red Tomato Salsa

Tomato Salsa

Tomato Salsa

Fresh Tomato Salsa

Heirloom Tomato Salsa

Roasted Tomato Salsa (Salsa Asada)

🤤 More Drool-Worthy Recipes