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!
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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Why you’ll love this recipe!
This easy 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).
Ingredients
- Tomatoes – I like roma tomatoes for this recipe, but you can absolutely use whatever kind of tomato you love or is on hand.
- Jalapenos – Sliced in half, not seeded unless you want it very mild.
- Garlic – Fresh garlic, peeled whole cloves.
- Oil – I am partial to olive oil, but any vegetable oil will work.
- Seasonings – Salt and pepper.
Step-by-step directions
⭐ First, place tomatoes, onion, garlic and jalapenos (cut side up) on a baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper.
⭐ Then, roast until onions are translucent and veggies have some char.
⭐ Next, remove from oven and allow to cool for several minutes.
⭐ Finally, pulse in food processor or blender with fresh cilantro, adding additional salt and pepper to taste. Thin with water as necessary.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make salsa without cilantro?
Absolutely. It won’t be quite as authentic in flavor, but you can certainly either leave it out or add some flat leaf parsley instead.
Can you make it ahead of time?
You can make it the night before or even several nights before! The flavors will continue to meld together and be absolutely delicious!
Store in an airtight container in the refrigerator for best results.
Storage and leftovers
How long does roasted tomato salsa last?
When properly stored, this will keep for up to 5 days in the refrigerator or longer in the freezer.
Can you freeze roasted salsa?
Yes, this can be kept in the freezer for up to 6 months. Store in a freezer safe, air tight container, making sure to leave enough headroom for expansion.
Thaw in the refrigerator.
More sauces and salsas to love
- Mango salsa recipe
- Fresh pico de gallo
- Chipotle mayo
- Citrus vinaigrette
- Homemade BBQ sauce
- See all our sauces and condiments
More delicious Mexican inspired recipes
- Steak tostadas
- Refried beans recipe
- Burrito bowls
- Beef enchiladas
- Chicken tortilla soup
- See all our Mexican inspired dishes!
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
- 1 bunch cilantro leaves stems trimmed
- 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
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.