If you like salsa, you’ll love this Roasted Tomato Salsa. Make sure to prepare extra for friends, and pin this recipe because you’re going to want it again and again!
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 Roasted Tomato 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!
Roasted Tomato Salsa
If you like salsa, you’ll love this Roasted Tomato Salsa. Make sure to prepare extra for friends, and pin this recipe because you’re going to want it again and again!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Ingredients
- 15 - 20 plum tomatoes also called Roma, aim for about 2.25 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
Instructions
- Place tomatoes, onion, garlic and jalapenos (cut side up) on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast at 350 degrees for approximately 45 - 60 minutes (until onions are translucent and veggies have some char, 55 minutes was perfect for me).
- Remove from oven and allow to cool for 15 to 20 minutes.
- 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.)
- Enjoy!
Recipe inspired by One Particular Kitchen.
10.2011, 6.24.2015, 4.2.2016
Roasted Tomato Salsa Ingredients:
- 15 – 20 plum tomatoes (also called Roma, aim for about 2.25 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 Salsa Directions:
- Place tomatoes, onion, garlic and jalapenos (cut side up) on a lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast at 350 degrees for approximately 45 – 60 minutes (until onions are translucent and veggies have some char, 55 minutes was perfect for me).
- Remove from oven and allow to cool for 15 to 20 minutes.
- 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.)
- Enjoy!
Jolene says
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.