This easy Roasted Tomato Salsa can be on your table in 15 minutes with a handful of simple ingredients and is perfect to enjoy with chips, tacos, salads and more.
Fresh salsa used to make a regular appearance on my grocery list, however lately I have been making this Roasted Tomato Salsa at home instead!
If you have a garden producing fresh tomatoes, yours will be even better. You can enjoy this salsa straight away, still warm or your can transfer it to a jar and keep in the refrigerator. It’s a big hit for the adults and kids in our family.
Reasons why you’ll want to make this over and over:
- It’s SO easy! Literally you are cutting tomato and onions in chunks, tossing on garlic cloves and peppers and placing on a baking tray to roast, then processing for a few seconds and bam! Restaurant style salsa in your hands in no time!
- It’s versatile! You will not only want to enjoy this with chips, on tacos, chalupas, eggs, slow cooker chicken, basically any Mexican food dish. It would be great spooned over a taco salad too!
- It’s uses simple healthy ingredients! You only need a handful or things from the produce department, plus some staples like olive oil, salt and pepper to make this yummy salsa!
What you’ll need to make Roasted Tomato Salsa:
- Vine-ripe tomatoes (any large variety is best, but you could also use something smaller like Roma tomatoes)
- Onion (white or yellow is best)
- Fresh garlic
- A few staples like salt, pepper, cumin, olive oil and lime juice
- Some heat like Serrano peppers (jalapeños would work too)
Tips on making Roasted Tomato Salsa:
- You will want to get that blackened char on some of your veggies so that it gives your salsa that yummy smoky flavor. The peels will be loose from the tomatoes and peppers but just transfer to the food processor, everything except the garlic peels (and those will come right off).
- This makes a good amount of salsa so you will want to use your full size food processor as opposed to a mini one.
- It takes less than 10 seconds to process, but once the majority of the chunks are gone you an stop to taste and adjust seasonings. Then bust out the chips because it is super yummy warm!
- You do you! Want more salt, lime, cilantro or heat? Add more to your liking and process again. We like it spicy!
What to serve with this Roasted Tomato Salsa:
It keeps for about a week to a week and a half in the refrigerator in tightly sealed jar. Enjoy!
Roasted Tomato Salsa
Author: Melanie F. | Nutritious Eats
Serves: 3 cups
- 1 tablespoon olive oil, divided
- 2 lb tomatoes (I use the larger ones from the vine), cut into wedges
- 1 onion, cut into chunks
- 1-2 Serrano pepper (I like to roast 2 but start with adding just 1)
- 5 cloves garlic, with peel on
- handful of fresh cilantro leaves (~1/3 packed cup)
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
- additional salt and pepper for seasoning veggies
- Place cut tomatoes skin side up on a baking pan, along with onions, garlic cloves in the peel and Serrano pepper. Drizzle ½ of a tablespoon of olive oil over veggies. Sprinkle with salt and pepper. Broil for ~8 minutes on high heat (500-550 degrees) or until you get some blackened spots on the veggies. I use the top baking rack which is about 6 inches from the top.
- Remove pan from the oven. Take peel of the garlic (this comes off very easily). Place the tomatoes, onions, pepper and garlic in the food processor. Add cilantro leaves, salt, cumin, black pepper, lime juice and the other half tablespoon of olive oil. Process for 5 seconds or so and then pulse a few times or until no large chunks remain.
- Serve warm with chips or refrigerate and enjoy later.
This salsa can be enjoyed warm or cold.