Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smoky, simple Restaurant-Style Roasted Tomato Salsa.
Today begins our second annual #FarmersMarketWeek, a week full of recipes to take full advantage of the beautiful, fresh produce found at your local farmers market. Or perhaps, in you own garden. This week is hosted Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures – big thanks for hosting Ellen and Christie!!
Last year, when I planted my garden, one of my goals was to grow what I needed to make and can salsa. I had one attempt at that and it came out terrible. I felt like I dipping my chips in tomato and straight vinegar.
After that attempt, I switched to this recipe. I’m not sure it’s safe to can, but it’s damn good. Fresh flavors get a bit of smoky flavor from sticking them under the broiler to char. I probably shouldn’t admit how quickly the batch disappeared. And it’s the perfect recipe to make a sizable dent in the big bowl of tomatoes from my own garden.
Be sure to come back on Wednesday to see what else I’ve prepared for #FarmersMarketWeek. Search for the hashtag on social media to get some other great inspiration for your local farmers market or garden! Enjoy!
Roasted Tomato Salsa
Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.
- 2 lbs. roma tomatoes (10-12) halved lengthwise
- 6 unpeeled garlic cloves
- 1 large onion (white or red) cut into 1/2-inch pieces
- 2 jalapeno stemmed and halved (discard seeds to reduce heat)
- 1/2 a bunch of cilantro
- 1 Tbs. freshly squeezed lime juice
- 2 tsp. kosher salt
- 1/2 tsp. ground cumin
Arrange a rack in the upper third of your oven. Preheat broiler.
Arrange tomatoes and jalapeno on baking sheet, cut side down. Add unpeeled garlic and onion. Broil for 5-10 minutes, until vegetables are starting to char. (May need to cook a little longer if the rack wasn't close enough to the broiler.)
Remove baking sheet from oven. Allow to cool for a few minutes, until garlic is cool enough to handle. Remove skin from garlic.
Toss garlic, roasted vegetables, cilantro, lime juice, salt and cumin into a food processor. Pulse until desired consistency. Taste and season with additional lime juice or salt if needed.
Transfer to a mason jar or other airtight container to chill until serving.
This recipe yields approximately 4 cups, or 16 1/4-cup servings.
Adapted from Gimme Some Oven.
Monday #FarmersMarketWeek Recipes
- Banana Nut Muffins by Family Around the Table
- Blueberry Peach Pie with Pecan Streusel by The Baking Fairy
- Easy Gazpacho Recipe by Everyday Eileen
- Fresh Corn & Tomato Fettuccine by Jolene’s Recipe Journal
- Deconstructed Grilled Chicken Fajitas by A Kitchen Hoor’s Adventures
- Grilled Corn Salad by House of Nash Eats
- Grilled Shrimp and Summer Squash Tacos by Tip Garden
- Hummus Chicken Salad by Hezzi-D’s Books and Cooks
- Kale Salad with Strawberry Vinaigrette by Culinary Adventures with Camilla
- Kielbasa and Cheddar Mini Omelette Cups by The Freshman Cook
- Mexican Street Corn Salad by Simple and Savory
- Parmesan Roasted Zucchini and Tomatoes by Cooking With Carlee
- Potato and Pea Salad by A Day in the Life on the Farm
- Ribeye Steaks with Corn Salsa by The Redhead Baker
- Roasted Tomato Salsa by Books n’ Cooks (above!)
- Slow Cooker Summer Ratatouille Stew by Palatable Pastime
- Sour Cream Peach Pie by Kate’s Recipe Box
- Summer Pudding by Caroline’s Cooking
- Sweet & Tangy Summer Garden Cucumbers by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Watermelon Cucumber Smoothie by Cookaholic Wife
- Zucchini Quiche by Karen’s Kitchen Stories
19 thoughts on “Roasted Tomato Salsa”
I love that you used roasted tomatoes. I see no reason why this couldn’t be safely canned using the water bath system. You have the acid from the lemons so I think you should be fine. That is, of course, if there is any left to jar LOL.
I love the idea of roasting the tomatoes first, adds a lovely layer of flavor.
This looks so awesome.
I love the added flavor that roasting the vegetables first adds. I am ready to nab a chip and take a bite!
Oh I could go for a bowl of this and a margarita right now!
Sounds like the perfect way to end a Monday!
I’ve tried water bath canning salsa before and it was awful. I just make it fresh like you do. Much easier and tastes a lot better! I think if it is pressure canned it is different, but I don’t really do pressure canning with just me and Bill here.
This is one of my favorite ways of making salsa. It’s always so rich and flavorful from the roasting.
Alright…I have a bunch of tomatoes on my counter right now…I’m so going to make this!!!
I hope you enjoy it as much as we did!
I’ve never roasted first, definitely have to try it!
What a scrumptious salsa recipe! I love that you roasted everything first, it must be so flavorful!
I have always wanted to try canning but it makes me nervous. Fresh salsa is so delicious especially because of the roasted tomatoes.
I was my first time too, but it’s actually pretty easy as long as you have the right recipe. I get nervous about canning something (like this salsa) that I think should be safe but am paranoid it won’t be.
I love the idea of roasting tomatoes for a salsa. I have a lot of tomatoes in my garden, I will give this salsa a try!
This is one of my favorite things to eat! I can’t wait to try your recipe, it looks and sounds fantastic!
Roasting those tomatoes adds so much flavor to the salsa. Absolutely delicious!. I have a load of tomatoes, looking forward to this salsa.
We just had a conversation about salsa the other day! I’m making this one for the hubs who thinks we can’t make good salsa at home.
Oh he’s so wrong! Between this one and my Restaurant Style Salsa, I think my homemade versions are better than store-bought ones. Hope he enjoys it!