Cooked Tomato Salsa
Watch B-Team member Elyse demonstrate how to make cooked tomato salsa
3 large, overly ripe beefsteak tomatoes, halved and seeded
1 jalapeño, chopped
3 cloves garlic, chopped
½ cup water
2 tablespoons canola oil
½ teaspoon dried Mexican oregano
Kosher salt and freshly ground black pepper
1. Combine the tomatoes, jalapeño, garlic and water in a blender and blend until smooth.
2. Heat the oil in a large saute pan over medium heat until it just begins to shimmer. Add the pureed tomato mixture and oregano, season with salt and pepper, and cook until the mixture thickens slightly and becomes a deep red, about 15 minutes.