This roasted tomato salsa is refreshing, zesty and packed full of rich and delicious flavour. It's easy to make and can be prepared ahead. Perfect for a summer party.
The tomato season is in full swing so it's the perfect time to make a roasted tomato salsa. The tomatoes are now at their best and I want to make sure I get as much flavour out of them as I can by roasting them first. This really doesn’t take very long to do and is absolutely worth the wait.
What tomatoes are best to use
It’s generally thought that paste tomato varieties (such as Roma or plum) are the best tomatoes to use in a salsa because of their dense ‘meaty’ texture and a low amount of seeds they contain. However, you can make a great salsa with any tomatoes really.
Good to know
Generally speaking round tomatoes tend to be juicy while oval shaped ones are denser.
Roasted tomato salsa ingredients
I am using large vine tomatoes which are naturally sweet and delicious, perfect to use in a salsa recipe. The only drawback is that they are juicy but this can be rectified by adding a little tomato puree.
In addition to the tomatoes this recipe also contains other classic salsa ingredients including jalapeno peppers (use 1-2 according to preference), garlic, onion, cilantro and lime. I am also using lime zest for a more citrusy finish.
Do I need to peel the tomatoes
No, you don't. Unpeeled tomatoes will keep their shape in the oven, plus you'll blend them along with the other vegetables so I don't think removing the skin is necessary.
How to roast the vegetables
1.Preheat the oven to its highest temperature (240 C/ gas mark 9) and line a large baking sheet with parchment. Cut the tomatoes and onions into quarters and place (cut side up) along with the garlic and jalapeno on top of the sheet. Season and brush the tomatoes and onions with a little oil. Broil (roast on top of the upper oven shelf or place under the grill, if you are in the UK) for about 15-30 minutes or until the tomatoes are lightly charred.
2. Remove the garlic, onion and jalapeno from the oven after about 15 minutes and continue roasting the tomatoes.
3. Remove the tomatoes from the oven and set aside to cool for a few minutes before assembling the salsa.
Assembling the recipe
1.Place the tomatoes, once cooled (do not use the juices from roasting if any), peeled garlic, onions, jalapeno, cilantro, salt, lime juice and 1 tablespoon of oil in a blender and pulse several times until the mixture comes together but is not pureed completely.
2. Stir in the tomato puree and lime zest, adjust the seasoning if needed and chill for 30 minutes before serving, if possible.
Serving suggestions
Salsa is the perfect party food. It’s equally delicious with nachos, grilled chicken, steak, fish, baked potato or potato wedges. For an everyday recipe idea try adding a dollop of the salsa to a salad (makes a great salad meal especially in the summer) or even scrambled eggs. If you are planning a Mexican style feast serve this roasted tomato salsa alongside Mexican bean stew and a tortilla bake.
Can I make this tomato salsa ahead
Yes, you can! Place it in an airtight container and refrigerate for up to 2 days. Alternatively roast the vegetables ahead and make the salsa just before serving.
Top tips and FAQs
- If your tomatoes release lots of juice in roasting add it into a soup or tomato sauce, not the salsa.
- Roasting times may vary depending on the type of oven you use. If you are in North America you can broil the vegetables. If you are in the UK you may be able to place them under the grill (roasting in a standard oven may take a little longer). Just remember that tomatoes will probably take longer to brown than the other vegetables so remove these from the oven after about 15 minutes.
- You can adjust the consistency of your salsa (if using juicy tomatoes) by adding a little tomato puree. If you use plum (paste) tomatoes you may not need to add any tomato puree into the salsa.
- If you want to add more heat into the salsa after you’ve roasted the vegetables add some fresh chopped jalapeno into the blender.
- For a chunky rather than smooth consistency pulse a few times only until the ingredients are well incorporated.
- Refrigerate in an airtight container for up to 2 days. Chill for 30 minutes before serving if possible.
- Not suitable for freezing.
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Recipe
Roasted Tomato Summer Salsa Recipe
Equipment
- Large baking sheet
- Food processor
Ingredients
- 3 medium/large vine tomatoes very ripe, or 4 medium paste/Roma tomatoes (oval shaped), cut into quarters
- 2 red onions small, peeled, cut into quarters
- 3 garlic cloves unpeeled, whole
- 1-2 jalapenos
- 2 tablespoons olive oil
- 4 tablespoons cilantro/fresh coriander finely chopped
- 1 tablespoon lime juice plus zest of 1 lime
- 1 tablespoon tomato puree if using juicy, standard round tomatoes
- Fine sea salt and pepper to taste
Instructions
- Preheat the oven to its highest temperature (240 C/ gas mark 9) and line a large baking sheet with parchment. Cut the tomatoes and onions into quarters and place (cut side up) along with the garlic and jalapeno on top of the sheet. Season and brush the tomatoes and onions with a little oil. Broil (roast on top of the upper oven shelf or place under the grill, if you are in the UK) for about 15-30 minutes or until the tomatoes are lightly charred.
- Remove the garlic, onion and jalapeno from the oven after about 15 minutes and continue roasting the tomatoes.
- Remove the tomatoes from the oven and set aside to cool for a few minutes.
- Place the tomatoes (do not use the juices from roasting if any), peeled garlic, onions, jalapeno, cilantro, salt, lime juice and 1 tablespoon of oil in a blender and pulse several times until the mixture comes together but is not pureed completely.
- Stir in the tomato puree and lime zest, adjust the seasoning if needed and chill for 30 minutes before serving, if possible.
Notes
- If your tomatoes release lots of juice in roasting add it into a soup or tomato sauce, not the salsa.
- Roasting times may vary depending on the type of oven you use. If you are in North America you can broil the vegetables. If you are in the UK you may be able to place them under the grill (roasting in a standard oven may take a little longer). Just remember that tomatoes will probably take longer to brown than the other vegetables so remove these from the oven after about 15 minutes.
- You can adjust the consistency of your salsa (if using juicy tomatoes) by adding a little tomato puree. If you use plum (paste) tomatoes you may not need to add any tomato puree into the salsa.
- If you want to add more heat into the salsa after you’ve roasted the vegetables add some fresh chopped jalapeno into the blender.
- For a chunky rather than smooth consistency pulse a few times only until the ingredients are well incorporated.
- Keep refrigerated in an airtight container for up to 2 days. Chill for 30 minutes before serving if possible.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Darian Pestell says
This salsa recipe looks absolutely delicious! YUM! Will definitely be trying.
My name is Darian and I am looking to join The Frugal Foodie Pinterest board!
My Pinterest name is Wholistic Foodie.
Have a great day!