Roasted Tomato Salsa Recipe

If you are searching for a quick, easy and delicious fresh salsa recipe you are going to love this Roasted Tomato Salsa. It has the perfect combination of sweet, smoky, tangy, and just the right amount of spicy flavors.

Best of all, it is quick and easy to make. In fact, even with roasting the vegetables this salsa is ready to eat in under 30 minutes!

Although you could simply make fresh salsa in your food processor or blender, roasting the vegetables before intensifies their natural sweetness and adds a smoky depth that’s hard to beat. Not only do they have a richer flavor they also mellow out any sharpness of the onions.

Once everything is roasted to perfection, the ingredients are blended together. Depending on your preference, you might go for a chunky salsa with lots of texture or a smoother, more sauce-like consistency that you find at a Mexican restaurant. (See our recipe for Restaurant Style Salsa).

Either way, the result is a deliciously complex salsa that’s way more interesting than what you’ll find in a jar.

What Tomatoes To Use To Make Roasted Salsa

Just like when making fresh salsa, the best tomatoes to use are Roma tomatoes or vine-ripened tomatoes. These types of tomatoes are ideal because they have a dense, meaty texture with fewer seeds and less water content compared to other varieties, which results in a richer and thicker salsa after roasting.

However, you can use just about any variety of tomato, including cherry tomatoes. Although the texture will be thinner, it will still taste delicious.

How To Roast The Vegetables

This recipe uses the same roasting process to make Salsa Verde. But instead of using tomatillos as the base of the salsa, tomatoes are used instead.

To get the most flavor it is best to cut the tomatoes in quarters. This allows more surface area of the tomatoes to be exposed to the heat.

However, there is no need to core them before doing so. Simply cut the tomatoes and place them on a lined baking sheet. Then cut the onion into 8 wedges and remove the stem of the jalapeno peppers.

For a hotter roasted tomato salsa, leave the peppers whole. Although, if you prefer a milder salsa cut the peppers in half lengthwise and remove the seeds and ribs.

Then drizzle olive oil over the vegetables and toss to coat. All that is left to do is to place them under the broiler until they become soft and slightly charred and caramelized.

How To Process The Salsa

Once the vegetables come out of the oven it is time to make the salsa. Carefully place the tomatoes, onions and peppers in a large mouth food processor. (Affiliate Link: Hamilton Beach 12 Cup Food Processor).

If you don’t have a food processor large enough to handle the salsa you can use a high speed blender. Just be sure not to fill it more than half full to prevent it from exploding out of the top.

Once the vegetables are in the container add the seasonings and push pulse until the mixture looks like a very chunky salsa. Now it is time to add the cilantro and lime juice.

Continue to pulse until you have the desired texture. Serve warm, at room temperature or place in the refrigerator to chill.

Ways To Serve Roasted Salsa

Roasted tomato salsa is incredibly versatile and can be served in numerous ways to add a burst of flavor to a variety of dishes.

With Tortilla Chips: The classic way to enjoy salsa. Perfect for dipping as a snack or to take to parties.

Tacos and Burritos: Spoon it over tacos or burritos for a smoky, tangy twist.

Grilled Meats: Use it as a topping for grilled chicken, steak, or fish to add a flavorful kick.

Rice and Beans: Stir it into rice or beans for an easy and flavorful side dish.

Sandwiches and Wraps: Spread it on sandwiches or wraps to enhance the taste with a burst of roasted flavor.

Egg Dishes: Mix it into scrambled eggs or use it as a topping for omelets and frittatas.

Burger Topping: Use it as a condiment on burgers to replace traditional ketchup or relish.

Salad Dressing: Mix it with a little olive oil and vinegar to create a unique salad dressing.

Baked Potatoes: Top baked potatoes with roasted tomato salsa for a fresh and smoky addition.

Grilled Vegetables: Serve it alongside or over grilled vegetables to add depth and complexity.

Nachos: Drizzle it over a plate of nachos along with cheese, beans, and other toppings.

Quesadillas: Use it as a filling or a dip for quesadillas.

These are just a few ideas to get you started. Roasted tomato salsa’s rich and smoky flavor makes it a fantastic addition to a wide range of dishes.

Roasted Tomato Salsa Recipe

* Complete recipe instructions including specific measurements, cook temperatures and times are located in a printable recipe card at the bottom of this article. However, be sure to read the entire article for helpful tips and tricks when making this recipe.

INGREDIENTS

• 4 medium size tomatoes, quartered
• 1 large yellow onion, cut into wedges
• 6 cloves garlic, peeled
• 2 jalapeno peppers, stemmed (use less for a milder salsa)
• ¼ cup olive oil
• 2 teaspoons salt
• 1 teaspoon cumin
• ¼ cup fresh cilantro leaves
• 1 lime, juiced

INSTRUCTIONS

Preheat the oven broiler and set an oven rack near the top (giving at least a 4 inch clearance from the top heating element). Line a rimmed baking sheet with aluminum foil and set aside.

Place the quartered tomatoes, onions, garlic, whole jalapeno peppers on the prepared baking sheet. Then drizzle olive oil over the top and toss to coat. Place the baking sheet on the top oven rack and broil for 10-15 minutes or until the vegetables become softened and begin to char on the edges.

Remove the baking sheet from the oven and then use tongs to transfer the vegetables to a large mouth food processor. Also add any residual juices that were on the baking sheet.

Add the salt and cumin and pulse until just slightly chunky. Add the cilantro and fresh lime juice, and pulse just until the cilantro is chopped.

Taste and adjust the seasoning to taste. Serve warm or let the salsa come to room temperature and store in a covered container in the refrigerator.

So next time you think about grabbing a jar of salsa from the store, consider whipping up a batch of roasted tomato salsa instead.

ENJOY!

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