Simple Oven Roasted Tomato Salsa Recipe
For this super easy oven roasted tomato salsa, you’re going to charr your tomatoes, onion & garlic, and then add them to some spices, cilantro, and lime for a flavorful and addictive homemade salsa that you’re going to freaking loveeee (we do!)
We are in the midst of our fifth year of gardening! What started as a few small raised beds in the heart of downtown in 2020, has now grown to a multi acre garden plot in the midst of our 40 acre property out in the country!
We have tried and failed a lot of different things, but this year, our work is finally paying off and we have been harvesting bags and baskets and tshirt baskets and more of garden produce this summer. And for the first time ever, we get to figure out all of the ways that we want to use and preserve it!
First up, oven roasted tomato salsa!
I tested out multiple recipes (I mean, I obviously had the tomatoes available to give it all a try!) and tweaked and tried a lot of different combos until landing on one that the entire family is completely obsessed with.
The roasted flavor of the tomatoes and garlic, paired with a few simple spices & flavors is just absolute garden magic. You’re going to love it.
Roasted Tomato Salsa Ingredients
- Tomatoes – I use any kind of fresh tomatoes I grow. Roma tomatoes are meaty and will give you a thicker salsa. You can use red, yellow, or even cherry tomatoes in any combination.
- Jalapeno Peppers – This varies depending on how spicy you like your salsa. I usually roast a few and taste as I’m mixing, adding more if needed. Remove seeds if desiring a milder roasted tomato salsa. If you are really brave, try some Serrano peppers. Chipotle peppers are also an option if you want a smokier flavor.
- Garlic – Garlic powder could be used in a pinch, but fresh cloves of garlic are optimal for this recipe.
- Onions – I like to use sweet onions, but white, yellow, or red onions are also acceptable.
- Fresh Cilantro – Not everyone likes the way cilantro tastes, so this is definitely an ingredient you can adapt to your own taste.
- Cumin- Cumin adds an earthy flavor and complexity to salsa. (Some substitutes for cumin include ground coriander, caraway seeds, chili powder, taco seasoning, curry powder, garam masala, paprika, and fennel seeds)
- Salt – I use coarse ground sea salt in this recipe. If substituting a finer ground salt, you may want to use less.
- Lime Juice- The juice squeezed out of one lime should equal about the 1/4 cup needed for this recipe. lemon juice is also acceptable as a substitute.
The salsa is really simple to make!
Here are the basic steps (the full recipe is in the recipe box below).
Step 1: Char the tomatoes, peppers, onion, and garlic.
Place tomatoes, peppers, and garlic under the broiler on high, turning each ingredient so all sides become slightly charred.
Step 2 Blend into a salsa.
add your tomatoes & onions along with the jalepeno peppers and garlic to a food processor. Add some fresh cilantro, and fresh lime juice, and then blend until you are happy with the consistency of the salsa!
Should You Cook Tomatoes Before Making Salsa?
There are some salsa recipes that call for this, but the roasting step in this recipe replaces that. Roasting softens the fruit enough to allow for blending.
Can You Leave the Skins (Peels) on Tomatoes?
This is totally your call to make, but I prefer the easy option! It’s actually very easy to pull the skins off after the tomatoes are roasted. However, there are nutrients in the skins, so the only time I pull them off is if they have ugly brown spots on them or if they fall off easily when transferring the roasted tomatoes to the blender.
How to Store Oven Roasted Tomato Salsa
This stuff gets eaten so quickly at our house that storage really isn’t an issue! It keeps in the fridge for 10 – 12 days. This recipe has not been tested for canning, so I recommend you do your own research on this.
You can enjoy the salsa straight away, but if you have the time, cover it and place into the refrigerator. As the salsa sits, it becomes even more flavorful.
One note about the tomatoes: I love using fresh ripe tomatoes in this recipe since they have so much flavor. You can use canned if you prefer, but this will prevent you from roasting the tomatoes. You can, however, still roast the peppers and garlic.
Oven Roasted Tomato Salsa
This oven roasted tomato salsa has the flavor of the tomato and garlic, paired with a few simple spices & flavors that is just absolute garden magic. You will love this simple recipe!
Ingredients
- 2 pounds Roma tomatoes, halved lengthwise
- 6 unpeeled garlic cloves
- 1 large white onion, peeled and cut into 1/2-inch rounds
- 1 large jalapeño, cored* and halved
- 1 large handful fresh cilantro
- 1 tablespoon freshly-squeezed lime juice
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
Instructions
1. Preheat broiler to high
2. Arrange the tomatoes (skin side up), garlic cloves, onion and jalapeno (skin side up) in an even layer on a large baking sheet. Broil for 6-8 minutes, or until the tomatoes and jalapeños have blistered and blackened pretty thoroughly on top.
3. Remove pan from the oven, and peel and discard the skin from the garlic cloves. Transfer the tomatoes, garlic, onion and jalapeño to the bowl of a food processor or blender. At this point Cif you're feeling impatient and hungry), you can either go ahead and add in the remaining ingredients and puree the salsa until it's smooth while it's warm.
(Or you can transter the roasted veggies to the refrigerator and let them chill until cooled, then proceed with adding in the remaining ingredients and pureeing the salsa until smooth.)
4. Taste, and season with extra salt or lime juice if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.
Notes
Broiling time can vary- if the vegetables aren't charred after 10 minutes, rotate the pan and check on the veggies every 5-10 minutes until they are blackened.
