This Roasted Tomato Salsa recipe is easy to make and full of fresh vegetable flavor. Roasting the tomatoes deepens their sweetness and creates a salsa with more depth than a raw version. It’s perfect for dipping, spooning over grilled meats, or enjoying straight from the bowl.
If you have a garden overflowing with tomatoes or a generous neighbor dropping off a bounty, this is a great way to use them. I love the bright, smoky flavor roasting brings out—so much better than ordinary raw salsa.
I can happily sit with a bowl of this salsa and tortilla chips and be perfectly content. It’s great shared, but fair warning: you might not want to share.
Roasting the tomatoes first makes a noticeable difference. If you haven’t tried roasted tomato salsa yet, this version will likely become one of your go-to recipes.
What you will need:
- Adjust the heat to taste—remove the jalapeño seeds for milder salsa or use fewer peppers if you prefer mild. The recipe is flexible, so adapt the spice level to your liking.
How to make roasted tomato salsa:
- Preheat the oven to 400°F. Slice the tomatoes lengthwise into quarters and arrange them on a parchment-lined baking sheet.
- Roast for about 15–20 minutes, until the edges begin to darken and brown. For a quicker, charred result, broil on high for about 10 minutes, watching closely so they don’t burn. Let the tomatoes cool if you want a chilled salsa, or process them while warm for a warm salsa.
Once the tomatoes are roasted, add them and the remaining ingredients to a food processor. If you prefer less heat, omit the jalapeño seeds or use just one pepper.
Pulse a few times to combine, then process to your preferred consistency. I like a chunky salsa, so I only pulse enough to chop any large onion pieces. Transfer the salsa to a bowl and serve with chips or as a topping for grilled chicken, fish, or tacos.
Expert Tips:
- Make ahead: You can prepare this salsa a day in advance to let the flavors meld, but I wouldn’t make it any earlier than that.
- Storage: For best flavor, eat within three days. Ours rarely lasts that long.
- Tomato choice: Fresh, ripe tomatoes give the best results while in season. In winter you can substitute canned roasted tomatoes if needed.
- Customize the heat: Swap jalapeños for serrano or Anaheim peppers, or add a pinch of chipotle powder for a smoky kick.
Get your chips ready—this salsa is about to be their perfect match.
Try these other recipes you will love:
- Mango Avocado Salsa
- Easy Chicken Stuffed Poblano Peppers
- Street Corn with Garlic Feta Butter
- Spicy Mango Guacamole
- Slow Cooker Chicken Burrito Bowls
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Roasted Tomato Salsa
Ingredients
- 6 Roma tomatoes (about 1 1/2 lbs.)
- 2 jalapeño peppers, stemmed (seeds removed if desired)
- ½ small red onion
- 3 garlic cloves, minced
- ½ c cilantro
- Juice of ½ a lime
- 1 tsp cumin
- ½ tsp cracked pepper
- ½ tsp sea salt, more or less to taste
Instructions
- Preheat oven to 400°F. Slice tomatoes into quarters and arrange on a parchment-lined baking sheet. Roast 15–20 minutes until edges darken. Let cool or use warm for a warm salsa.
- While tomatoes cool, roughly chop jalapeños and onion and add to a food processor. Add garlic, cilantro, lime juice, cumin, pepper, and salt. A blender can be used if you don’t have a food processor.
- Add roasted tomatoes to the food processor. Pulse a few times, then process until the salsa reaches your desired chunkiness. Break down any large onion pieces.
- Adjust seasoning with more salt or cumin if needed. Chill if serving cold, or serve immediately with chips or atop grilled meats.
Notes
- Make ahead: Prepare a day ahead for more developed flavors, but avoid making it much earlier than that.
- Best eaten fresh: Enjoy within about three days for peak flavor and freshness.
- Tomato tip: Fresh, ripe tomatoes are ideal. In off-season months, consider using canned roasted tomatoes.
- Variations: Swap peppers (serrano, Anaheim) or add chipotle powder for different heat and flavor profiles.
Nutrition
Carbohydrates: 7g,
Protein: 1g
Nutrition information is an estimate and should be used as a guide.
Did you enjoy this recipe? Have a question?
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