Roasted Tomato Salsa Recipe
Roasted Tomato Salsa is a delicious and vibrant dip that’s perfect for any occasion. With its rich flavors and fresh ingredients, this salsa is not only easy to make but is also a great way to celebrate ripe tomatoes when they are in season. Whether you serve it with tortilla chips, on tacos, or as a topping for grilled meats, this salsa is sure to please.
Why Make This Recipe
This Roasted Tomato Salsa is a fantastic addition to your recipe repertoire. It’s simple to prepare, flavorful, and made with common ingredients that you may already have in your kitchen. Roasting the tomatoes and other vegetables enhances their natural sweetness and adds depth to the salsa. Making your salsa allows you to control the ingredients, adjust the heat level, and customize it according to your taste. Plus, it’s a healthier alternative to store-bought options, packed with fresh produce!
How to Make Roasted Tomato Salsa
Ingredients:
- 3 ½ pounds ripe tomatoes (cut in half)
- 1 large red onion (peeled and cut into wedges)
- 1 whole head of garlic
- 1-3 jalapenos
- 2 tablespoons olive oil
- ½ cup fresh chopped cilantro
- 1 teaspoon ground cumin
- Salt and pepper
- Optional for Balance: 1 tablespoon lime juice and/or 1-3 teaspoons of sugar
Directions:
- Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Cut the tomatoes in half and lay them on the baking sheet. Peel the onion and cut it into large wedges. Chop the top ¾ inch off an entire head of garlic to expose the top of the garlic cloves. Place the onion wedges, whole head of garlic, and jalapeños on the baking sheet.
- Drizzle all the fresh produce with olive oil and sprinkle liberally with salt and pepper.
- Roast the vegetables for 35 to 40 minutes. Allow them to cool on the baking sheet until easy to handle. Remove the stems from the jalapeños and shake out the seeds.
- Set out a large food processor. Place the tomatoes, onions, and seeded jalapeños in the food processor. Squeeze the garlic head and drop as many garlic cloves as you like into the food processor. You can use 6 to 10 cloves, or adjust based on your taste.
- Pour the remaining oil and pan juices into the food processor. Add the cilantro and ground cumin. Purée the salsa to your desired consistency. Taste and add more salt and pepper as needed.
- If the salsa tastes too sweet, add 1 tablespoon of fresh lime juice. If it’s too acidic, add 1-3 teaspoons of sugar.
How to Serve Roasted Tomato Salsa
Serve the Roasted Tomato Salsa in a bowl with tortilla chips for dipping. It also makes a great topping for tacos, grilled chicken, or fish. You can also drizzle it over a fresh salad for an extra burst of flavor.
How to Store Roasted Tomato Salsa
Place any leftover salsa in an airtight container and store it in the refrigerator. It should stay fresh for about 4-5 days. If you want to keep it longer, consider freezing it in small portions.
Tips to Make Roasted Tomato Salsa
- Choose ripe tomatoes for the best flavor. Look for tomatoes that are slightly firm, bright in color, and fragrant.
- Adjust the level of jalapeño according to your spice preference. For milder salsa, use only one jalapeño and remove the seeds.
- Taste as you go! Make sure to adjust the seasoning and acidity to suit your taste buds.
- If you like a chunky salsa, pulse the food processor less to maintain some texture.
Variation
You can add other ingredients to customize your salsa. Consider adding diced bell peppers, corn, or black beans for different textures and flavors. For a smoky flavor, roast the vegetables on a grill instead of in the oven.
FAQs
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes. Make sure to drain them well before roasting, but fresh tomatoes will give you the best flavor.
How spicy is this salsa?
The heat level can vary based on how many jalapeños you use and whether you keep the seeds. Start with one and adjust according to your taste.
Can I make this salsa ahead of time?
Absolutely! You can roast the vegetables and store them in the fridge until you’re ready to blend the salsa. It often tastes even better after sitting for a day, as the flavors meld together.
Roasted Tomato Salsa
Ingredients
Fresh Ingredients
- 3.5 pounds ripe tomatoes (cut in half) Choose ripe tomatoes for the best flavor.
- 1 large red onion (peeled and cut into wedges)
- 1 whole head of garlic Cut off the top ¾ inch to expose the cloves.
- 1-3 jalapeños Adjust according to your spice preference.
- 2 tablespoons olive oil
- 0.5 cup fresh chopped cilantro
- 1 teaspoon ground cumin
- Salt and pepper To taste.
- 1 tablespoon lime juice (optional) Use if the salsa tastes too sweet.
- 1-3 teaspoons sugar (optional) Use if the salsa is too acidic.
Instructions
Preparation and Roasting
- Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Cut the tomatoes in half and lay them on the baking sheet.
- Peel the onion and cut it into large wedges.
- Chop the top ¾ inch off an entire head of garlic to expose the top of the garlic cloves.
- Place the onion wedges, whole head of garlic, and jalapeños on the baking sheet.
- Drizzle all the fresh produce with olive oil and sprinkle liberally with salt and pepper.
- Roast the vegetables for 35 to 40 minutes. Allow them to cool on the baking sheet until easy to handle.
- Remove the stems from the jalapeños and shake out the seeds.
Blending
- Set out a large food processor.
- Place the tomatoes, onions, and seeded jalapeños in the food processor.
- Squeeze the garlic head and drop as many garlic cloves as you like into the food processor.
- Pour the remaining oil and pan juices into the food processor.
- Add the cilantro and ground cumin.
- Purée the salsa to your desired consistency. Taste and add more salt and pepper as needed.
- If the salsa tastes too sweet, add 1 tablespoon of fresh lime juice. If it's too acidic, add 1-3 teaspoons of sugar.
