Roasted Tomato Salsa
This vibrant and flavorful Roasted Tomato Salsa is a perfect addition to any meal, bringing out the best in fresh ingredients for tacos, barbecues, or snacking.
Ingredients
Fresh Ingredients
- 3.5 pounds ripe tomatoes (cut in half)
- 1 large red onion (peeled and cut into wedges)
- 1 whole head of garlic Chop the top ¾ inch off the garlic head.
- 1-3 jalapeños Adjust according to your heat preference.
- 2 tablespoons olive oil
- ½ cup fresh chopped cilantro
- 1 teaspoon ground cumin
- to taste teaspoon Salt and pepper
- 1 tablespoon lime juice (optional for balance)
- 1-3 teaspoons sugar (optional for balance)
Instructions
Preparation
- 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, exposing 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.
Cooking
- Roast the vegetables for 35 to 40 minutes. Allow the veggies to cool on the baking sheet until manageable.
- 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 the preferred number of cloves (6 to 10) 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 salt and pepper as needed.
- If too sweet, add 1 tablespoon of fresh lime juice; if too acidic, add 1-3 teaspoons of sugar.
Notes
Store leftover salsa in an airtight container for up to one week in the fridge or freeze for up to three months. Reheat gently on the stovetop.