Home ยทย Recipes ยทย Recipes ยทย Appetizers Roasted Tomato Salsa Author: Maryanne CabreraPublished: Sep 1, 2015Updated: Aug 7, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. Fresh tomato salsa is refreshing, but roasted tomato salsa is more flavorful! Roasting tomatoes definitely intensifies its flavors. Disclosure: This post is sponsored by Food Should Taste Good. As always, all opinions and recipe are my own.ย Savor warmth, sunshine, and vacation time. This flavorful salsa is made with all things summer! Roasted Tomato Salsa This is one of my favorite salsas to make. It’s even better during the summer season while tomatoes are in season. 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. 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. They’re the perfect vehicle for salsa! How to Oven Roast Tomatoes Level up your tomatoes by roasting them! Oven roasting fruits and vegetables does wonders for flavor. The heat and evaporation of water intensifies the natural sweetness of the ingredients. You will need one large baking sheet tray. Arrange tomatoes, jalapeรฑos, garlic and onion in an even layer. If it doesn’t fit, split the contents between two baking sheets. For spicy salsa, leave the seeds on the jalapeรฑos. Deseed and remove the center rib of jalapeรฑos for a milder salsa. Toss ingredients in olive oil. Place baking sheet in the center of preheated oven oven. Cook until tomatoes have softened, about 15 minutes. Set oven temperature to broiler setting. Broil ingredients until the skins of tomatoes and jalapeรฑos are slightly charred. Easy Way to Make Salsa Use a food processor (or blender) to easily pulse together the roasted ingredients with fresh squeezed lime juice. It only takes a few seconds to blitz everything together! Season with salt, pepper, and a little pinch og sugar. Finally, stir in chopped cilantro. That’s it! Now, it’s time to dip in some chips! This quick and easy salsa is perfect for any get together. 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 No ratings yet This roasted tomato salsa recipe intensifies the flavor of the tomatoes, making it unique from most salsas. Prep Time: 5 minutes minutesCook Time: 25 minutes minutesTotal Time: 30 minutes minutes Servings: 1 quart Print Recipe Pin Recipe Rate Recipe Ingredients▢ 2 pounds tomatoes quartered▢ 4 jalapeรฑos * stemmed and halved▢ 1 medium onion quartered▢ 6 garlic cloves sliced in half▢ juice from 2 limes▢ ยผ cup chopped cilantro▢ 2 teaspoon kosher salt▢ 2 teaspoon granulated sugar▢ ยฝ teaspoon ground black pepper Instructions Preheat oven to 400 ยฐF. Place tomatoes, jalapeรฑos, 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.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 jalapeรฑo are slightly charred.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. Notes*NOTE: For a spicy salsa, keep jalapeรฑo seeds intact. For a mild salsa, remove seeds and center rib. NutritionCalories: 344kcal | Carbohydrates: 79g | Protein: 13g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 4713mg | Potassium: 2782mg | Fiber: 17g | Sugar: 45g | Vitamin A: 8457IU | Vitamin C: 224mg | Calcium: 199mg | Iron: 4mg Author: Maryanne Cabrera Course: AppetizerCuisine: Mexican Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. More Tomato Recipes Cherry Tomato Pesto Tart Roasted Tomato Pasta Tomato Ricotta Pull Apart Bread Spicy Cherry Tomato Sauce
Annie @Maebells says: September 1, 2015 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! Reply
Maryanne Cabrera says: September 3, 2015 Thanks Annie! I recently just bought the sweet potato. Can’t wait to try it this weekend :)
Heather (Delicious Not Gorgeous) says: September 1, 2015 i love restaurant style salsas like this! and all that garlic- (sorry for being annoying but) yassss. Reply
Julie Blanner says: September 1, 2015 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! Reply
Michelle | A Latte Food says: September 1, 2015 I know! Where has the time gone?! Also, chips and salsa are my weakness! This recipe looks so amazing! Reply
Maryanne Cabrera says: September 3, 2015 Thanks Michelle! It’s seriously SO difficult to say no to chips and salsa :)
Melanie | Melanie Makes says: September 1, 2015 There’s nothing better than roasting veggies to bring out their amazing flavor. And then dipping chips into the end result? Perfection! Reply
Maryanne Cabrera says: September 3, 2015 Thanks Melanie! I totally agree! Roasting veggies makes it taste so much better.
Cathy Trochelman says: September 3, 2015 Mmmmmm – I love trying new salsa recipes and this one looks AMAZING! And those chips are some of my favorite! Reply