What kind of tomatoes should I use?

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.

How do I serve this salsa?

Serve with your favorite brand of tortilla chips, or as a topper for roasted chicken, as a condiment for quesadillas/tacos/omelets.

Roasted Tomato Salsa

Description

Roasted Tomato Salsa blends roasted tomatoes, onions, peppers, and garlic to bring out their rich flavors and robust textures.

Ingredients

Scale

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

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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