Roasted Tomato Summer Salsa Recipe

Roasted tomato salsa in bowl with nachos and spoon, nachos, limes and herbs in background.

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.

Course Side Dish, Snack

Cuisine Mexican

Prep Time 5

Cook Time 30

Cooling time 10

Total Time 45

Servings servings

Calories 109kcal

Author Monika Dabrowski

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.

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