Here is the roasted tomato salsa that I promised you! This salsa has got to be one of my favorites. We make a lot of salsa in my house and it’s hard to choose a favorite, but this roasted tomato salsa is way up at the top of the list.
My husband told me that this one has been his favorite so far!
Roasting the tomatoes before making the salsa totally changes the flavor of what you would normally expect in a tomato salsa. When the tomatoes are roasting in the oven all their natural sugar comes out and is intensified and it really adds something to salsa. I went ahead and roasted the onions and jalapeno too, because well why not? If I’m roasting the tomatoes to bring out their sweetness, then a bite of raw onion is not something that I want with all that tomato-y sweetness.
This roasted tomato salsa doesn’t take very long to make and it can absolutely be made the day before. I encourage that actually! It’s so much better the next day.
You can make a small batch of salsa or you can make this for a huge crowd. That’s what I love about making salsas. You can cater them to your own liking. I like mine extra spicy, if you don’t then you can remove the seeds and stems from the jalapeno, or just put in half a jalapeno, or just leave it out entirely. Salsa making isn’t a science. It’s just a few ingredients thrown together that is wonderful on chips!
For this roasted tomato salsa this is what I used: 2 large heirloom tomatoes, 6 tomatoes about the size of large romas, 1 medium onion, 1/2 cup of cilantro, 1 large jalapeno, salt and pepper.
I just used what I had in my garden. If all you have is a bunch of beefsteak tomatoes from the grocery store then just use those. Have tons of roma tomatoes? Those will work too. I just wouldn’t recommend using cherry or grape tomatoes, or any other variety of similar size.
Don’t worry too much about following this recipe exactly the way I have it written. Use what you have. The point of this recipe is the method of roasting the tomatoes!
- 2 large heirloom tomatoes
- 6 large roma tomatoes
- 1 medium onion
- 1 jalapeno
- 1/2 cup cilantro
- Preheat the oven to 450 degrees F.
- Line a baking sheet with foil.
- Quarter the tomatoes and onion and place on the foil lined baking sheet.
- Cut the top off of the jalapeno and place the pepper on the baking sheet.
- Drizzle the tomatoes, onion and jalapeno with a little olive oil and place in the preheated oven for 30 minutes.
- Once done, remove from the oven and let the vegetables cool before continuing.
- Place the cooled tomatoes, onion and jalapeno into a blender or food processor. Pulse a few time to break up the vegetables.
- Add the cilantro. Add the salt and pepper to taste.
- Blend until desired consistency has been reached.
- Refrigerate for a few hours or overnight before serving.