Roasted Tomato Salsa blends roasted tomatoes, onions, peppers, and garlic to bring out their rich flavors and robust textures.
If you’ve ever found yourself craving that delectable salsa from your local Mexican restaurant, this recipe is for you! Slow roast the tomatoes, onions, peppers, and garlic to bring out their rich flavors and robust textures.
Some herbs, spices, and a few pulses in a food processor or blender is all you need to transform your slow cooked bounty into a restaurant-style salsa. Store it in the fridge or can it for later so you can enjoy it anytime you want without leaving home.
Looking for more great salsa recipes? Try these!
Ingredients
Choose in-season tomatoes whenever possible to get the a good sweet and acidic balance.
- Tomatoes
- Red onion
- Jalapeno
- Garlic
- Extra virgin olive oil
- Coarse sea salt
- Cilantro
- White vinegar
- Sugar
- Ground cumin
- Salt & pepper
See recipe card for quantities.
Instructions
Step 1: Heat your oven to 350 degrees F. Arrange the tomato wedges, onion wedges, jalapeño halves, and garlic cloves in the bottom of a baking dish or foiled lined baking tray. Drizzle all over with the olive oil, then sprinkle with the coarse salt.
Step 2: Place the dish into the oven and cook for about 60 minutes, until the tomatoes are jammy and bursting. Carefully pull the tomato peels off and remove any large, firm pieces of ribs.
Step 3: Use a slotted spoon to remove all of the veggies from the dish and place into the bowl of a large food processor. Add the cilantro leaves, vinegar, sugar, and cumin.
Step 4: Pulse until the ingredients are combined and you’ve reached your desired consistency. Season with salt & pepper to taste and pulse again to fully incorporate if needed.
Variations
For an exciting twist on this classic salsa recipe, try my Roasted Tomato Mint Salsa.
Equipment
Roasted tomato salsa comes together quickly with equpment you likley have in your kitchen already. Gloves to protect your skin while handling jalapeños.
- Baking dish (9×6 preferred, but 9×3 or a baking sheet lined with aluminum foil )
- Cutting board
- Chef knife
- Paring knife
- Herb shears
- Food processor, countertop blender, or immersion blender
Storage
Store in the fridge for up to a week in a covered container.
FAQ
I used locally grown heirloom tomatoes because I love the taste and texture, especially in the summertime. You can also make this recipe with an equal volume of roma tomatoes, beefsteak tomatoes, or tomatoes on the vine.
Serve with your favorite brand of tortilla chips, or as a topper for roasted chicken, as a condiment for quesadillas/tacos/omelets.
Slow Roasted Tomato Salsa
- Total Time: 1 hour 45 minutes
- Yield: 4 cups 1x
- Diet: Vegan, Vegetarian
Description
Roasted Tomato Salsa blends roasted tomatoes, onions, peppers, and garlic to bring out their rich flavors and robust textures.
Ingredients
5 pounds tomatoes (see notes), cut into wedges
1 medium (or ½ large) red onion, peeled and cut into wedges
1 small jalapeno, sliced in half and ribs/seeds removed
6 garlic cloves, peeled and ends cut off
2 tablespoons extra virgin olive oil
1 teaspoon coarse sea salt
½ cup fresh cilantro leaves
1 tablespoon white vinegar
1 tablespoon sugar
1 teaspoon ground cumin
Salt & pepper to taste
Instructions
- Heat your oven to 350 degrees F.
- Arrange the tomato wedges, onion wedges, jalapeño halves, and garlic cloves in the bottom of a baking dish.
- Drizzle all over with the olive oil, then sprinkle with the coarse salt.
- Place the dish into the oven and cook for 90 minutes, until the tomatoes are jammy and bursting.
- Carefully pull the tomato peels off and remove any large, firm pieces of ribs.
- Use a slotted spoon to remove all of the veggies from the dish and place into the bowl of a large food processor.
- Add the cilantro leaves, vinegar, sugar, and cumin.
- Pulse until the ingredients are combined and you’ve reached your desired consistency (see notes).
- Season with salt & pepper to taste and pulse again to fully incorporate if needed.
- Serve immediately with tortilla chips or ladle into glass jars for later.
Notes
- I used locally grown heirloom tomatoes because I love the taste and texture, especially in the summertime. You can also make this recipe with an equal volume of roma tomatoes, beefsteak tomatoes, or tomatoes on the vine.
- If you don’t have a baking dish, you can toast your veggies on a foil-lined, rimmed cookie sheet. Reduce the roasting time to 60-75 minutes and keep an eye on the veg so it doesn’t burn due to the shallow nature of the pan.
- Don’t skip the vinegar, especially if canning/preserving. The acidity is necessary to preserve the salsa and keep it from growing harmful bacteria. I promise you’ll barely taste it.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Appetizer, Salsa
- Method: Roasting
- Cuisine: Mexican
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