Best 6 Onion And Bell Pepper Strata With Fresh Tomato Salsa Recipes

FRESH TOMATO SALSA

Steps:

• Place your tomatoes into a food processor and pulse 6-8 times, or until they reach a good salsa consistency. Depending on the size of your food processor you might have to do this in 2 batches. Transfer to a bowl once processed.
• Add the chopped up green pepper and onion into the bowl with the tomatoes.
• Add cilantro, lime juice, salt, pepper and red pepper flakes into the bowl and mix until everything is combined.
• Serve with tortilla chips or on top of your favorite Mexican meal!

HOMEMADE PICO DE GALLO (FRESH TOMATO SALSA)

Steps:

• Add the tomatoes, onion, cilantro, diced peppers and lime juice to a bowl. Generously season with salt - start with 1/2 teaspoon and go from there. Set the salsa aside for 15 to 20 minutes.
• After this time, stir the salsa - making sure to distribute the juices left at the bottom of the bowl. Taste and adjust with more salt.
• Store up to 3 days in an airtight container in the refrigerator.

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

ONION AND BELL PEPPER STRATA WITH FRESH TOMATO SALSA

Steps:

• Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
• In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
• Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
• In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
• Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
• Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
• Serve strata topped with fresh tomato salsa.

FRESH TOMATO SALSA

Steps:

• In a bowl stir together salsa ingredients. Salsa may be made 2 hours ahead and chilled, covered.

STEWED PEPPERS WITH TOMATOES, ONIONS AND GARLIC

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.