Roasted Tomato Salsa

  • Disclosure: This post is sponsored by Food Should Taste Good. As always, all opinions and recipe are my own. 

    Roasted Tomato Salsa| the little epicurean

    September is here! In the blink of an eye the holidays will roll around and before you know it, it’s time to prepare that Thanksgiving turkey. In the meantime, let’s try to savor the remaining days of warmth, sunshine, and summer.

    This is one of my favorite salsas to make. During the summer when tomatoes are in season, this roasted tomato salsa is absolutely amazing. You’ll want to add a dollop of this to everything: salad, pizza, grilled meats. Best of all, it’s made with fresh ingredients. Food always tastes better when it’s made with real ingredients.

    Roasted Tomato Salsa| the little epicurean

    And when you make a salsa this fresh, you should pair it with tortilla chips that are equally delicious and and wholesome. Because I cannot settle on just one chip, I’ve paired this roasted tomato salsa with my three favorite Food Should Taste Good tortilla chips: blue corn, guacamole, and lime. These tortilla chips are made with simple ingredients yet are packed with flavor. They’re the perfect vehicle for salsa!

    Who says you have to settle on one flavor of chip? I say the more the merrier!

    Roasted Tomato Salsa| the little epicurean

    You’ll need one large sheet tray to roast the tomatoes, jalapeños, garlic and onion. Since I like my salsa spicy, I leave some seeds on the jalapeños. Be sure to remove the seeds and center rib of the jalapeño if you prefer a milder salsa. Otherwise, you’ll be in for a big kick of surprise.

    Roasted Tomato Salsa| the little epicurean

    Place all the roasted ingredients in a food processor (or blender) and pulse together with lime juice. Season with salt, pepper and a little sugar, and then stir in chopped cilantro. That’s it! Now, it’s time to dip!

    Roasted Tomato Salsa| the little epicurean

    This quick and easy salsa is perfect for any get together. (Think Labor Day festivities this weekend!) Both the chips and salsa are vegan and gluten-free, making it suitable for many diets. Plus, this recipes makes a large enough batch to keep everyone snacking happily.

    Roasted Tomato Salsa

    Yield: 1 quart (4 cups)

    Ingredients:

    • 2 pounds tomatoes, quartered
    • 4 jalapeños,*stemmed and halved
    • 1 medium onion, quartered
    • 6 garlic cloves, sliced in halves
    • juice of 2 limes
    • 1/4 cup chopped cilantro
    • 2 tsp kosher salt
    • 2 tsp granulated sugar
    • 1/2 tsp black pepper

    Directions:

    1. Preheat oven to 400 degrees F. Place tomatoes, jalapeños, onion, and garlic on a baking sheet tray. Drizzle about 1-2 Tbsp olive oil over ingredients. Place sheet tray in center of oven and roast for 15-20 minutes until tomatoes begin to soften.
    2. Set oven temperature to broil. Keeping sheet tray in the center of the oven, broil ingredients for 5 minutes until the skins of the tomato and jalapeño are slightly charred.
    3. Allow ingredients to cool slightly. Place roasted ingredients in a food processor (or blender). Add lime juice and pulse a few times until ingredients are combined and tomatoes are still a bit chunky. Season with salt, sugar, and black pepper. Fold in chopped cilantro. Serve warm or store in an airtight container in the fridge and allow to chill.

    *NOTE: For a spicy salsa, keep jalapeño seeds intact. For a mild salsa, remove seeds and center rib.

    The Little Epicurean

    Roasted Tomato Salsa| the little epicurean

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    Comments

    Annie @Maebells

    This looks incredible! I am totally addicted to the food should taste food chips! The sweet potato is my fave! I can’t wait to make your salsa! Perfect for Labor Day!

      Maryanne Cabrera

      Thanks Annie! I recently just bought the sweet potato. Can’t wait to try it this weekend :)

    Heather (Delicious Not Gorgeous)

    i love restaurant style salsas like this! and all that garlic- (sorry for being annoying but) yassss.

    Julie Blanner

    I’ve always wanted to try this! I’m pinning to save for later. It doesn’t hurt that you’ve paired it with my favorite chips!

    Michelle | A Latte Food

    I know! Where has the time gone?! Also, chips and salsa are my weakness! This recipe looks so amazing!

      Maryanne Cabrera

      Thanks Michelle! It’s seriously SO difficult to say no to chips and salsa :)

    Melanie | Melanie Makes

    There’s nothing better than roasting veggies to bring out their amazing flavor. And then dipping chips into the end result? Perfection!

      Maryanne Cabrera

      Thanks Melanie! I totally agree! Roasting veggies makes it taste so much better.

    Cathy Trochelman

    Mmmmmm – I love trying new salsa recipes and this one looks AMAZING! And those chips are some of my favorite!

    Gerry @ Foodness Gracious

    Mmm delicious and great sharp pics too :)

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