Roasted Tomato Salsa

5 from 2 reviews


  • 2 pounds roma tomatoes
  • 1 small white or yellow onion
  • 2 garlic cloves
  • 1 jalapeño
  • 1 tablespoon olive oil
  • 1/3 cup cilantro leaves
  • 2 tablespoons lime juice
  • Salt, to taste


  1. 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).
  2. 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.