If you like salsa, you’ll love this Roasted Tomato Salsa. Serve it with hot tortilla chips and make sure to prepare extra for friends!
This Roasted Tomato 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 enchilada casserole tonight!
Roasted Tomato Salsa
Roasted Tomato Salsa
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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
How do you make roasted tomato salsa? (step-by-step)
- 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!
More sauces and salsas to love
- Honey mustard recipe
- Mango salsa recipe
- Fresh pico de gallo
- Chipotle mayo
- Citrus vinaigrette
- Homemade BBQ sauce
- See all our sauces and condiments
What to eat with roasted tomato salsa (serving suggestions)
This recipe is fantastic with tortilla chips, but I love it over a grilled flank steak or as a topping for avocado toast. It’s also great on our Mexican stuffed peppers!
Tools we love
- Baking sheets – Perfect for roasting all the vegetables you could want.
- Stick blender – I love this for making quick work of soups, sauces, and salsas!
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How to Make Roasted Tomato Salsa
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
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!
Notes
Nutrition
Roasted Tomato Salsa
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Recipe inspired by One Particular Kitchen.
10.2011, 6.24.2015, 4.2.2016
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.