Recipe originally posted on July 12th, 2009 and revised on August 23nd, 2015.
+ 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!
[...] for me, we are deep in the heart of tomato season. Awhile back, my mom started making a roasted tomato salsa that I fell head over heals in love with. This is a slight variation on that salsa. Obviously [...]
[...] Roasted Tomato Salsa: A few years ago, my mother got me hooked on making this amazing roasted salsa. So this year I canned it (best decision I made all summer). [...]
[...] ¼ cup Salsa [...]
This looks fantastic, can't way to try it! How long can you keep this salsa in the fridge?
[…] Roasted Tomato Salsa […]
[…] Roasted Tomato Salsa […]
The salsa made of roasted tomatoes must be delicious. I love this idea.
★★★★★
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.
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!
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!!
★★★★★