Roasted Tomato Salsa

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, 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!!

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.


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 smokey 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.

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

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!

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Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Roasted Tomato Salsa

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Course Appetizer
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Calories 17 kcal
Author Liz

Ingredients

  • 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

Instructions

  1. Arrange a rack in the upper third of your oven. Preheat broiler.

  2. 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.)

  3. Remove baking sheet from oven. Allow to cool for a few minutes, until garlic is cool enough to handle. Remove skin from garlic.
  4. 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.
  5. Transfer to a mason jar or other airtight container to chill until serving.

Recipe Notes

This recipe yields approximately 4 cups, or 16 1/4-cup servings. 

 

Adapted from Gimme Some Oven.

Garden fresh tomatoes, onions, and jalapenos are charred before being pureed into a smokey, simple Restaurant-Style Roasted Tomato Salsa.

Monday #FarmersMarketWeek Recipes

19 thoughts on “Roasted Tomato Salsa”

  1. 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.

  2. 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.

    1. 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.

    1. 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!

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