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.
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, jalapeños, 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 jalapeños. Deseed and remove the center rib of jalapeños 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 jalapeños 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
- 2 pounds tomatoes quartered
- 4 jalapeños * stemmed and halved
- 1 medium onion quartered
- 6 garlic cloves sliced in half
- juice from 2 limes
- ¼ cup chopped cilantro
- 2 teaspoon kosher salt
- 2 teaspoon granulated sugar
- ½ teaspoon ground black pepper
- Preheat oven to 400 °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.
- 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.
- 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.