Restaurant Style Roasted Tomato and Garlic Salsa Recipe

This Roasted Tomato and Garlic Salsa Recipe is pretty much brilliant. I have been craving restaurant style salsa for weeks now, and we even went out for some recently, but the overly eager waitress cleared it from our table before I even got any! (That's what happens when you feed the kids first). So today I gave in and made up a batch of delicious Restaurant Style Roasted Tomato and Garlic Salsa. I've been eating it like crazy this afternoon, and you can bet I'm going to dump it all over my enchiladas tonight!

Restaurant Style Roasted Tomato & Garlic Salsa

Roasted Tomato and Garlic Salsa Ingredients:

  • 15 - 20 plum tomatoes (also called Roma, aim for about 2 & 1/4th lbs), halved
  • 1 large yellow (sweet) onion, cut in eighths
  • 3 jalapenos, halved
  • 25 cloves of garlic, peeled
  • 3/4 Cup cilantro leaves, not packed
  • olive oil
  • salt
  • pepper

Roasted Tomato and Garlic Salsa Directions:

  1. Place tomatoes, onion, garlic and jalapenos (cut side up) on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  2. Roast at 350 degrees for approximately 45 - 60 minutes (until onions are translucent and veggies have some char, 55 minutes was perfect for me).
  3. Remove from oven and allow to cool for 15 to 20 minutes.
  4. Pulse in food processor with cilantro and a pinch or two of salt, until desired consistency is reached. (Be sure not to overload your processor, this may take two batches.)
  5. Enjoy!
Restaurant Style Roasted Tomato & Garlic Salsa
Restaurant Style Roasted Tomato & Garlic Salsa
Restaurant Style Roasted Tomato & Garlic Salsa

This recipe was inspired by One Particular Kitchen.

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1 comment:

  1. Thanks for the recipe! Made it tonight and it was very good! I just used regular tomatoes instead of the Roma's(they're pricey here) and they worked just fine. Used one head of garlic. The smell of the veggies roasting was torture. The consistency was weird at first, I usually make a regular chunky salsa so we're not used to salsa like this, but the flavor was fantastic and it holds onto the chip much better than a chunky salsa. Hubby is requesting I can some so we have it around LOL.

    ReplyDelete

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