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If you’re ready to elevate your salsa game to a whole new level, this Roasted Tomato Salsa Recipe is exactly what you need. Imagine a salsa bursting with the deep, smoky sweetness of perfectly roasted tomatoes, balanced by the vibrant heat of jalapenos and the fresh zing of cilantro—this salsa is a true celebration of flavors that will brighten any meal or snack. Whether you’re a seasoned cook or a salsa novice, this recipe is bound to become a staple in your kitchen, impressing your friends and family with each delicious batch.
Ingredients You’ll Need
This Roasted Tomato Salsa Recipe calls for simple, fresh ingredients that pack a punch in flavor and texture. Each component plays a crucial role—juicy tomatoes bring the base sweetness, peppers add a lively heat, while the garlic and onions lend richness and depth. The fresh cilantro finishes it off with bright herbal notes, creating a salsa that is both balanced and irresistible.
- 15-20 medium tomatoes (6 to 7 lbs, halved): Choose ripe tomatoes for maximum sweetness and juiciness.
- 5-10 jalapeno or serrano peppers (halved and seeded): Adjust the number based on your heat preference, removing seeds for milder salsa.
- 1 red or green bell pepper (quartered and seeded, optional): Adds subtle sweetness and vibrant color to your salsa.
- 2 medium yellow onions (peeled and quartered): These will roast down to a mellow, slightly sweet flavor.
- 1 head of garlic (about 10 cloves, peeled): Roasting softens garlic’s bite and introduces a wonderful nuttiness.
- 1 medium bunch of cilantro: Fresh cilantro is key to adding that bright, lively finish.
- 1 tablespoon fine sea salt: Enhances all the flavors and balances the salsa perfectly.
How to Make Roasted Tomato Salsa Recipe
Step 1: Prepare and Arrange the Vegetables
Start by preheating your oven to 375°F to get that perfect roasting temperature. Arrange your halved tomatoes cut-side-up on one rimmed baking sheet, and place jalapenos, bell peppers, onions, and garlic on another. Spreading them out ensures even roasting, which is essential for developing the rich, deep flavors this salsa is known for.
Step 2: Roast Until Tender
Bake both trays for about 25 minutes or until the tomatoes and onions have softened beautifully. This slow roasting allows the natural sugars to caramelize slightly, creating that signature sweet and smoky profile that sets this salsa apart from your ordinary fresh versions.
Step 3: Broil For Perfect Char
Next, slide the oven rack to the highest position and switch to broil mode. Broil each baking sheet for 3-5 minutes to get that irresistible char on the tops of the peppers and other veggies—watch them closely! This final broiling step adds a smoky, slightly bitter note that balances the sweetness and makes this Roasted Tomato Salsa Recipe truly spectacular.
Step 4: Blend Into Salsa Perfection
Once the veggies have cooled just enough to handle, combine everything in a food processor along with the cilantro, salt, and any leftover tomato juices from your trays. For a thicker salsa, you can skip adding the excess liquid. Pulse until you reach your desired consistency. Don’t forget to taste and adjust the seasoning—it’s what makes this salsa so versatile and personalized.
How to Serve Roasted Tomato Salsa Recipe
Garnishes
Add a sprinkle of fresh chopped cilantro or a few thinly sliced jalapeno rings on top to amplify the salsa’s fresh, vibrant character. A squeeze of lime juice right before serving can also brighten the flavors beautifully and add a zesty kick.
Side Dishes
This roasted tomato salsa is fantastic alongside crispy tortilla chips for a classic snack, but it’s also a spectacular partner for grilled meats, roasted vegetables, or even as a topping for tacos, scrambled eggs, and quesadillas. Its versatility makes it a go-to condiment for countless meals.
Creative Ways to Present
Serve this salsa in small bowls as part of a casual party spread or drizzle it over a roasted chicken for added moisture and flavor. You can also layer it inside a burrito or as a fresh topping for baked potatoes to reinvent typical dishes with a smoky, tangy twist.
Make Ahead and Storage
Storing Leftovers
This Roasted Tomato Salsa Recipe keeps wonderfully in an airtight container in the refrigerator for up to five days. As the flavors meld, the salsa may even taste better the next day—perfect for busy weeks when you want a quick flavor boost.
Freezing
If you want to enjoy the salsa later, freezing is an excellent option. Transfer the cooled salsa into freezer-safe containers or bags and freeze for up to three months. When ready, thaw it in the fridge overnight and give it a good stir before serving.
Reheating
Reheating isn’t necessary with this salsa since it’s delicious cold or at room temperature. However, if you prefer it warm, gently heat it on the stovetop over low heat until just warmed through, stirring occasionally to prevent scorching.
FAQs
Can I use canned tomatoes instead of fresh?
Fresh tomatoes provide the best texture and sweetness for this Roasted Tomato Salsa Recipe, but in a pinch, whole canned tomatoes drained of excess liquid can work. Just keep in mind the flavor won’t be quite as vibrant.
How spicy is this salsa?
The heat depends on how many and which peppers you use. Jalapenos and serranos both bring good heat, but removing seeds will tame the spice. You can customize the level to suit your preference.
Can I make this salsa without cilantro?
While cilantro adds a bright freshness that complements the roasted flavors, you can omit it if you’re not a fan or substitute it with fresh parsley or basil for a different twist.
What if I don’t have a food processor?
You can use a blender or chop everything finely by hand for a chunkier texture. Just be careful not to over-blend, especially with a blender, since it can turn the salsa too liquidy.
Is this salsa gluten-free and vegan?
Yes! This Roasted Tomato Salsa Recipe is naturally gluten-free and vegan, making it a fantastic choice for a wide range of diets and lifestyles.
Final Thoughts
With just a handful of fresh ingredients and simple steps, this Roasted Tomato Salsa Recipe transforms everyday veggies into a smoky, flavorful sensation that’s perfect for any occasion. I encourage you to dive in and make a batch—you’ll soon wonder how you ever lived without it in your salsa repertoire.
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Roasted Tomato Salsa Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 10 cups (serves 20)
- Category: Sauce
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Roasted Tomato Salsa is a vibrant and flavorful homemade salsa made by roasting a blend of tomatoes, jalapenos, bell pepper, onions, and garlic until tender and slightly charred. Blended with fresh cilantro and seasoned with sea salt, this salsa offers a smoky depth and perfect balance of heat and freshness. Ideal as a dip or topping, it’s easy to prepare and can be stored refrigerated or frozen.
Ingredients
Vegetables
- 15–20 medium tomatoes (6 to 7 lbs, halved)
- 5–10 jalapeno or serrano peppers (halved and seeded)
- 1 red or green bell pepper (quartered and seeded, optional)
- 2 medium yellow onions (peeled and quartered)
- 1 head of garlic (about 10 cloves, peeled)
- 1 medium bunch of cilantro
Seasoning
- 1 Tbsp fine sea salt
Instructions
- Preheat and prepare vegetables: Preheat your oven to 375°F (190°C). Arrange the halved tomatoes cut-side-up on a rimmed baking sheet. On a second rimmed baking sheet, arrange the halved and seeded jalapenos, quartered and seeded bell pepper (if using), quartered onions, and peeled garlic cloves.
- Bake the vegetables: Place both baking sheets in the oven and bake for 25 minutes at 375°F until the tomatoes and onions are soft and starting to release their juices.
- Broil to char: Move the oven rack to the highest position and set to broil. Broil each baking sheet for an additional 3-5 minutes, watching carefully to achieve a char on the tops of the serrano or jalapeno peppers without burning the vegetables. Remove the sheets carefully, preserving any tomato juices.
- Cool and blend: Allow the roasted vegetables to cool slightly. In batches, transfer them to a food processor along with one medium bunch of cilantro, 1 tablespoon of fine sea salt, and any accumulated tomato juice from the baking sheets. Blend until you reach your desired consistency. Combine batches together.
- Adjust seasoning and store: Taste the salsa and add additional salt if desired. Let the salsa cool completely to room temperature, then cover and refrigerate for up to 5 days or freeze for up to 3 months.
Notes
- The chipotle flavor from broiling adds a wonderful smoky dimension, be careful not to burn the vegetables during the broil step.
- If you prefer a thicker salsa, discard some or all of the tomato juice before blending.
- Adjust the number of jalapenos or serranos based on your preferred spice level.
- This salsa pairs beautifully with grilled meats, tacos, nachos, or simply with tortilla chips.
- Freezing in portioned containers makes for convenient future use.
