Roasted Tomato Salsa

A white bowl filled with chunky, red and green salsa garnished with chopped herbs sits on a wooden surface, with a dark spoon resting in the bowl.

4 from 4 votes

This is my take on a delicious salsa and I hope you love it too. It’s 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.

Prep Time10

Cook Time45

Total Time55

Course: Appetizer, Side Dish

Cuisine: Mexican

Keyword: fresh salsa, salsa, salsa recipe, tomato recipe, tomato salsa

Servings: servings

Author: The Modern Nonna

Equipment

Ingredients

6 ripe tomatoes (2lbs) halved
1 large onion peeled and sliced
3 banana peppers (sweet) halved
2 jalapeños halved
½ teaspoon salt to taste
3 tablespoons olive oil or avocado oil
1 head garlic
1 teaspoon olive oil for galic
½ 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, jalapeños, 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 it’s 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

https://youtube.com/shorts/fCZa4oDNg5U

Nutrition