Recipe originally posted on July 12th, 2009 and revised on August 23nd, 2015.
Roasted Tomato Salsa
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 2-3 1x
- 2 pounds roma tomatoes
- 1 small white or yellow onion
- 2 garlic cloves
- 1 jalapeño
- 1 tablespoon olive oil
- ⅓ cup cilantro leaves
- 2 tablespoons lime juice
- Salt, to taste
- Preheat oven to 425˚. Halve the tomatoes, cut the onions and garlic into chunks and dice the jalapeño (removing seeds if desired). Toss everything with olive oil and spread into a single layer on a sheet tray covered with parchment paper. Roast for 45 to 60 minutes, until tomatoes are browning. Let roast until desired doneness (a little extra char is nice).
- Let tomatoes cool slightly then transfer to a blender or food process. Add in cilantro, lime juice, and salt. Pulse until salsa is broken down. Store in refrigerator for up to a week.
+ Original recipe has roasting the tomatoes at 500˚. This is great and definitely gets a wonderful flavor, but cleaning up the sheet pan is a pain (since you can't use parchment!) If you're up for the challenge, roast at 500˚ for about 30 minutes, checking occasionally, until tomatoes have a nice char on them.
+ For a little extra smokiness, add a bit of diced chile pepper (either in adobo sauce or a dried one that has been soaked in water). Start with just a bit and add more as desired for heat.
+Use other tomatoes as desired but try and stick with low water, paste tomatoes. These make for a thicker salsa.
Hey! Doug and I made this last night with all veggies from the garden!! It turned out fantastic after letting it sit in the fridge overnight. Thanks for the recipe!!
Awesome! I'm glad you liked it! I'll have to come see the garden sometime soon!
This looks fantastic, can't way to try it! How long can you keep this salsa in the fridge?
The salsa made of roasted tomatoes must be delicious. I love this idea.
Bella B says
This looks just amazing! I will have to try. I have a lot of tomatoes in the garden needing some attention.
This looks and sounds amazing, and I actually already have everything I need to make it! #winning
You should try lining the sheet pan with foil sprayed heavily with nonstick...you'll still get all the awesome charring without the messy cleanup!
Thanks! I'm not a fan of using foil for cooking (personal preference after doing a bit of research) but I know it definitely works!
This looks delicious! And so easy to pop in the oven and make during a dinner party or whatnot.
Barbara (BarbB) says
Salsa made from roasted vegetables sounds delightful. I will be making these using tomatoes from my garden. How long will the salsa keep in the fridge?
I'm not a big fan of commercial salsa, but this one sounds like the way I've had it at Mexican restaurants. Which I enjoy. Not sure when I'll get to make it, but I'm definitely saving the recipe for my first choice in making salsa.
That sounds amazing.
If you are not up for scrubbing the sheet pan afterwards, you could line it with aluminum foil. That's what I usually do when I roast brussel sprouts with honey and it works like a charm.
Thanks for the suggestion! I used foil before but after quite a few comments about the danger of cooking with foil (and some research) I stopped using foil!
Jennifer @ Delicious Everyday says
That nice char will definitely add to the flavour! This is a great variation to fresh tomato salsa - quick and easy to prepare as well.
best salsa recipe, ever! just make sure you taste it and add enough salt!!