Roasted Tomato Salsa
on May 05, 2022, Updated Apr 29, 2024
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When life gives you š tomatoes, I say, make this Roasted Tomato Salsa! This salsa is so good, I guarantee that you will never buy store-bought again. Keep in mind that this is not an authentic š²š½ Mexican salsa recipe, it’s simply my take on it. If you do make a traditional Mexican salsa, I’d love to hear about your recipe in the comments. I find this version totally irresistible and a great way to use up a late summer crop of tomatoes and š¶ļø peppers. Itās so good that I can literally eat it with a spoon. You can absolutely take it a step further and make your own tortilla chips to dip with, but if you are in a pinch you can use store-bought tortilla chips like I did.
Why You’ll Love Roasted Tomato Salsa
I know you will love this Roasted Tomato Salsa because the flavors absolutely can’t be beat. Slow-roasting the tomatoes, peppers and š§ garlic results in a deeper, richer flavor that has a hint of a smokiness and caramelization that balances the sweetness perfectly. I love a little spice from the jalapeno, but you can totally replace them with š« bell peppers if you don’t want the kick. I’m telling you, you will never go back to store-bought salsa again!
How to Prepare Roasted Tomato Salsa
š„ Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
šŖ Using a sharp knife, halve 6 tomatoes, 3 banana peppers and 2 jalapenos then thinly slice half a red onion.
š§ Now, add all the vegetables to the baking sheet, sprinkle with salt and then drizzle with 3 tablespoons olive oil.
š Give everything a massage and then arrange in the baking sheet with all the veggies in a single layer and the tomatoes cut side down.
š§ Next, cut the top of a whole garlic bulb to expose the garlic, and place it on a little piece of parchment paper. Now, add a touch of olive oil on top, wrap it up and then place it on the baking sheet.
ā²ļø Bake everything together at 425F (220C) for 40 to 45 minutes or until roasted.
āļø Remove the tray from the oven and unwrap the garlic bulb and cool everything slightly.
š©āš³ Next, squeeze the garlic out of the shells directly into a food processor or blender.
šæ Add the rest of the ingredients to the food processor and then add a handful of parsley or cilantro and a pinch of salt if needed.
š Pulse until your desired consistency and enjoy with tortilla chips!
Nonna’s Tip š
If you don’t have a blender or food processor, you can totally mash everything together with a fork or potato masher and this Roasted Tomato Salsa will still be absolutely delicious.
Variations and Substitutions for Roasted Tomato Salsa
- If you don’t want any heat, simply use a quartered š« green bell pepper instead of jalapeno.
- If you’re not a fan of cilantro, use a handful of fresh šæ parsley instead.
- If you don’t have a blender or food processor, you can totally mash everything together with a masher and this Roasted Tomato Salsa will still be absolutely delicious.
- Feel free to take off the š tomato skins if you donāt like any skin or if the skin bothers your stomach.
Similar Recipes
Best Served With
- This salsa is also incredible blended into a smooth sauce and tossed with š cooked pasta.
- This Roasted Tomato Salsa is delicious served with poached or fried š„ eggs for breakfast, shakshuka-inspired.
- This salsa makes a flavorful topping for š® tacos or burritos or poured on top of enchiladas.
Common Questions
Homemade tortilla chips are my favorite and they couldn’t be easier to make. Start by cutting two six-inch flour tortillas into triangles. Then spray them with avocado oil spray sprinkle with a touch of salt. If you donāt have any avocado oil sprayĀ you can simply drizzle a little bit of oil on top.Ā Bake on a baking sheet lined with parchment paper for 10 minutes at 400F (200C) or until golden.
Yes, you can do this all in a blender instead of a food processor. If you don’t have (or don’t want to wash!) any equipment, feel free to mash up all the ingredients together with a potato masher. May take a few extra minutes, but will still be delicious.
I love the Cuisinart Food Processor. It’s high-capacity, stainless steel and chops everything wonderfully.
Not at all! If you want to go for milder spice, remove the seeds from the jalapeno. If you want to skip the heat altogether, simply use bell peppers instead of jalapenos.
Yes, you can use whatever hot pepper variety you’d like and go as hot as you’d like.
Yes, you can certainly make this salsa a few days ahead and keep it stored, covered, in the refrigerator.
Yes, this is a great batch-cook recipe so feel free to freeze it tightly covered as you would tomato sauce.
Roasted Tomato Salsa
Equipment
Ingredients
- 6 ripe tomatoes , cut in half, about 2 lbs
- Ā½ large red onion, peeled and sliced
- 3 sweet banana peppers , cut in half (Cubanelle or Sheppard also work)
- 2 jalapeƱos, halved, or use a bell pepper for no heat
- Ā½ teaspoon salt, to taste
- 3 tablespoons olive oil, or avocado oil
- 1 head garlic
- 1 teaspoon olive oil, for galic
- Ā½ cup fresh cilantro , or parsley
Instructions
- Pre-heat the oven to 425F (220C). On a baking dish lined with parchment paper, add the tomatoes, onion, banana peppers, jalapeƱos, olive oil and salt. Give it a massage, make sure the tomatoes lay flat side down and all the veggies are in a single layer on the baking sheet without overlapping each other.
- Cut the top of a whole garlic bulb to expose the garlic, and place it on a little piece of parchment paper. Add a touch of olive oil on top and wrap it up.
- Bake everything together at 425F (220C) for 40-45 minutes or until roasted.
- Remove the tray from the oven and unwrap the garlic bulb. Once itās cooled you can squeeze it out into a food processor or blender with the rest of the ingredients on the sheet pan. Feel free to remove the tomato skins if you wish before adding them to the food processor or blender. Add a handful of parsley or cilantro and a pinch of salt if needed. Pulse until your desired consistency and enjoy with tortilla chips.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Itās great, easy and so versatile! Used miscellaneous tomatoes, poblano chilies and jalapeƱos from the garden with part of a big yellow onion, half a head of garlic because that was what I had. A lesser amount of cilantro was just right. All concentrated flavor because you cook off the excess moisture! Thanksā.
Yum, sounds so good Janet! Garden salsa is the best!
You are 100% right, it is MUCH better than store bought! It came out delicious. Kids and hubby really liked the taste. Next time though, I’ll add a bit more salt. Thanks you! Really great recipe.
YAYYYY ! So happy Carm