Roasted Tomato Salsa
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This spicy roasted salsa has a nice kick to it, but it’s not a fiery heat where you’re making a mad dash for milk. It’s just right. My parents have tons of tomatoes this year and they’re growing faster than we can eat them so we have been testing various tomato recipes.
My husband first discovered a variation of this salsa on Foodgawker and it was one of the most gawked of all time. He was curious. Since then, we’ve had a steady stream of this salsa in the fridge compliments of my husband (it keeps really well in the refrigerator by the way).
I think it tastes even better the next day after the flavors have had time to meld. Try it over fajitas or serve with a pile of chips. This is good stuff!
Roasted Tomato Salsa Ingredients:
15-20 medium tomatoes
5-10 Serrano peppers (or 5-10 jalapeño peppers, depending how hot you want it)
1 red or green bell pepper, optional (we use it when we have one on hand)
2 medium yellow onions
1 head of garlic
1 bunch of cilantro
1 Tbsp sea salt
Don’t forget the tortilla chips!
How to make Roasted Tomato Salsa:
Preheat oven to 375°F.
1. Cut tomatoes, onions and peppers in half. Scrape out seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 30 minutes or until tomatoes and onions are soft.
2. After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don’t turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
3. Let vegetables cool down a bit then use a food processor to blend everything together along with a bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish, (feel free to discard tomato juice for a thicker salsa).
I had to do it in 4 batches because my food processor is small (I’m dreaming of a full size one…). Let salsa cool to room temp if it’s not already and refrigerate until ready to serve.
Credits: This recipe was adapted from One Particular Kitchen’s Salsa Roja.
It’s seriously addictive (as I wolf down a bowl of this goodness).
Roasted Tomato Salsa
Ingredients
- Roasted Tomato Salsa Ingredients:
- 15-20 medium tomatoes
- 5-10 Serrano peppers or 5-10 jalapeño peppers
- 1 red or green bell pepper optional (we use it when we have one on hand)
- 2 medium yellow onions
- 1 head of garlic
- 1 bunch of cilantro
- 1 Tbsp salt
- Don't forget the tortilla chips!
Instructions
-
Preheat oven to 375°F.
-
Cut tomatoes, onions and peppers in half. Scrape out the seeds from the peppers. Peel garlic. Lay vegetables cut-side up on two baking sheets, and roast for 25 minutes or until tomatoes and onions are soft.
-
After 25 min, move the rack to the highest position, set the oven to broil and roast vegetables for an additional 5 minutes. The tops of the serrano peppers should start to look charred (check on the veggies a couple times to make sure they don't turn too black). Remove the baking sheets from the oven being careful not to spill any of the tomato juices that have accumulated.
-
Let vegetables cool down a bit then use a food processor to blend everything together along with one bunch of cilantro, 1 Tbsp of salt and any tomato juice left in the baking dish (feel free to discard tomato juice for a thicker salsa. If your food processor is small, process in a few batches then mix it all together. Let cool to room temp, then cover and refrigerate until ready to eat.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Just wondering if peppers and tomatoes will need skins peeled off after roasting/broiling in the oven
Hi Diana, we don’t peel the peppers or tomatoes, we just put them in the food processor whole.
Can I use a blender if I don’t have a food processor?
Hi Kathy, I think you could make a blender like that work, just be careful not to purée it.
Hey!
How would you freeze this and what would you freeze it in?
Thanks!
Hi Courtney, We make a ton of this salsa in the summer months when tomatoes are at their peak of yumminess and we freeze them flat in freezer-safe Ziplocs. It freezes beautifully. We thaw one bag at a time and enjoy it all winter long. It’s so much tastier than store-bought and healthier too! But seriously, I hope you love this recipe!
Can’t wait to try, but woud love to know name of tomato plants that you use to make the salsa, I know it would probably be a Roma type of tomato but the ones I planted had so many seeds in them…ps love your recipes….Gail
Hi Gail, we use a variety of tomatoes from the garden. There are Roma and also bulls heart tomatoes and a couple of other varieties that I’m not familiar with (gifts from my Mom).
One of the best roasted salsa recipe i have ever tried. Thanks for sharing this amazing roasted salsa recipe.
Thank you!
Can you preserve this salsa by canning it? If yes, would you can it right after its done and still hot?
Hi Lena, I haven’t tested it that way and I’m not sure if it has enough acidity to be safe for canning. I can tell you it is freezer friendly though
Hi Natasha,
I’m wondering if you can roast the ingredients on the grill in stead of the oven? Would like to make this today, but it’s supposed to be over 100 degrees today so not really wanting to turn the oven on
Hi Cindy, I have not tested that on the grill to advise. If you experiment please let me know how you like that.
Can this salsa be canned?
Hi Tanya, I haven’t tested it that way and I’m not sure if it has enough acidity to be safe for canning. I can tell you it is freezer friendly though 🙂
No lime? Sacrilege! 🙂
Nope! We haven’t tried since it doesn’t seem to miss it being a roasted salsa. 🙂 Give it a whirl and if you add lime, let me know how you like it! 🙂
Firstly, I made this about a month ago and it was absolutely delicious! Now I have a second batch of tomatoes from my garden to make more. I was wondering if you could can this salsa in jars? Thanks!
Hi Dee, this one is not designed for canning and I’m not sure if processing it in the water bath would adversely affect the consistency or flavor, or if there is enough salt/acidity to preserve it for canning. We always make a ton of this salsa when the garden vegetables are here and portion it in freezer safe ziploc bags for the winter. It still tastes completely amazing once it is thawed.
Made this today with a huge batch of tomatoes from my garden. Came out absolutely perfect! Thank you!
You’re welcome! I’m glad to hear you enjoy the recipe! Thanks for sharing 🙂
Ahhh smells so good in the oven:)))!! Just cannt wait to try this, first time making this!! Wish me luck:)!!
Your the best, love all ur recipes!
Christina, thank you for such a sweet comment 😊. Let me know how it turns out.
Hi Natasha!! Have u tried the “smart stick Variable speed Hand Blender”? What do u think of that one to use for this recipe?
I think you could make an immersion blender like that work, just be careful not to purée it.
Natash thank you so much, so far this is the third dish I’ve tried from your blog. This salsa is amazing! The only mistake I made is that I cut everything in two. Next time I have to multiply it instead! Thank you very much !
Awesome! I’m so happy you liked it :). We make a ton of this salsa in the summer months when tomatoes are at their peak of yumminess and we freeze them flat in freezer safe ziplocs. It freezes beautifully. We thaw one bag at a time and enjoy it all winter long. It’s so much tastier than store-bought and healthier too! But seriously, I’m so happy you liked it! 🙂
Natasha, this recipe is awesome! I grew 100s of yellow and red cherry tomatoes so that is what I used. 🙂 DELICIOUS!!!
Nicole, thank you for the great review, enjoy :).
HI! this look so good! I eat salsa with everything it seems and I can’t wait to try this recipe. I have never tried to make it on my own for some reason. I have 2 questions:
1) are the yellow onions the sweet ones (like vidalia) or just regular?
2)how do you store it in the fridge? how long does it keep? (bc 10 cups seems like a lot even for me 🙂
They are just regular onions, but you can use vidalia if that’s what you have :). We freeze what we don’t eat n sandwich sized ziploc bags. Lay them flat in the freezer and thaw in cold water when ready and it’s seriously just as good as when it’s fresh. You can store it 3 or 4 days in the fridge.
Just tried this recipe, turned out okay. Bunch of cilantro seems to be way too much, didn’t really like it’s overpowering flavor 🙁
I guess I’m a cilantro lover :). I did not notice overpowering flavor of cilantro. Valentina, did you you happen to have larger bunch of cilantro?
Now that i look at your pictures, im sure I had a larger bunch haha, the first one i found in Fred Meyer. Oh well! I really like a lot of your other recipes though, thanks for posting! 🙂
This is the BEST, EASIEST and FOOL PROOF salza recipe ever! Of course everything we try from NK is fantastic, but this one is a keeper!!!
Awww thank you so much for such an awesome review! 🙂
This was so tasty! We made it with all fresh ingredients the other day and everyone loved it. I wrote about it on my blog and linked back to your site for the original recipe. Just spreading the blog love. <3 genkikitty.wordpress.com/2014/08/20/fresh-produce
Thank you so much for sharing it with your readers! I’m so happy you enjoyed the recipe! Thank you for the awesome review! 🙂
Can’t wait to try… LOVE your website!! How long can I keep this in the fridge before it goes bad? Couple days ok?
Couple days is fine. For longer period of time I would recommend to freeze it in the Ziploc bag.
Ok, so, I was craving this so bad I didn’t want to wait til summer for the garden veggies. I made a half batch with store bought veggies. And it turned out so delicious!!! I will never get store bought salsa again! This was perfect! Thanks so much for the recipe!! This is a keeper! And I was worried it would go bad in the fridge. …btw, it’s gone!! Now I want more!
Now wait until you taste how amazing it is with in-season veggies. We seriously had like 40 full ziploc bags of these in the freezer for winter and ran out 2 months ago! 🙂
Hi Natasha! Made this salsa three times already; love it!! So super good. Never lasted more than two days. But now I wanna try to make a couple batches and can it. Do you think that might work? Or keep it fresh in the fridge in Mason jars. How long do you think it would last in the fridge? I wanna use up some of the loads of tomatoes in the garden, and I prefer this stuff over adjika 😉
I think it would stay good in the fridge 1 week. To be honest, we eat it up pretty quickly too! I haven’t tried canning it to keep it on the shelf. You’d have to cook the whole mixture and do all that sterilizing business. 🙂 I’m so glad you enjoyed the recipe. We’ve been making this weekly with all the wonderful tomatoes from my mom’s garden 🙂
Hello Natasha!! Your website is AMAZING. Thanks so much for sharing all your recipes. Its so easy to follow and always turns out GREAT!
Mira
You are welcome Mira, you made me smile :).
Tried this recipe over the weekend, and loved it ! made it again today 🙂 I love that its a 100% veggie recipe, no oil 🙂 I think this will be a once a week( at least) new tradition !
Isn’t that great? We just took out a batch from the oven; taking it to camp!! 🙂
hi natasha…!i m from pakistan.plz tell me about cillentro..and bell peppers or their substitute.is it also available in pakistan? ur recipies r tried all over the world who ever uses facebook. i luv ur recipies…
Cilantro might be called “coriander” in Pakistan, and bell pepper (Capsicum) is optional. I can’t really tell you if they are sold in Pakistan, but try to look at vegetable stands in the market. Thank you for the compliment Uzmazia :).
Beautiful salsa! And look at all those roasted veggies! Yummy. I need to try this too some time
We can’t get enough of it :).
It’s especially amazing with garden grown veggies. I’m eating this tonight!! 🙂
Looks delightful !!!!! Ya hochooo
You should have come over to Anna’s last night. I brought it there!!
Hi Natasha,
I made this salsa today. It was pretty good. We didn’t have any cilantro or the little hot peppers so I added parsley and dried hot peppers. Tastes similar to the salsa at the Mexican restaurant. I will try to leave some tomatoes a little more chunky next time.
I think you’d love it with the serranos and cilantro! Make sure you give it a try! 🙂
What an interesting idea to roast tomatoes for salsa. I think a good salsa recipe is a must have for every cook!
So true! And this truly is a keeper 🙂
Is there anything better than a cold mexican beer, a hot summer sunset, a bowl of crunchy tortilla chips, with plenty of hot salsa to dip them in?
Nope. That’s the best!
Yep, except for me it would be Kvas (it’s like a non-alcoholic beer of sorts) and a bowl of salsa. mmmm. 🙂