Recipes, Sauces & Marinades

Roasted Tomato Salsa

Roasted Tomato Salsa
Roasted Tomato Salsa

Hello friends! How many of you have been to an authentic Mexican restaurant and swooned over their Roasted Tomato Salsa? I do every single time. I can never get enough of it with the warm tortilla chips. My family and I are definitely the ones that never say no to a refill when dining out.

I eventually knew it was time that I learned how to make roasted tomato salsa. I started making my own at home. Once I gave it a try I was surprised at how easy it is to come together. All you need is a little patience to let everything roast in layers.

Believe me, roasting the veggies makes a huge difference in making Roasted Tomato Salsa. When we do our garden in the summer I always grow way too many tomatoes (is that a thing?). I mean, is growing 30 tomato plants of different varieties too much? When I run out of my garden tomatoes I love to use the Campari variety but please choose any you like best.

As for the amount of jalapeños the amount used here was a very mild flavor. If you are like me and like a little kick you can either leave the veins in the jalapeño or add a couple more to your liking. You can also change it up in summer by roasting a few peaches for example and adding those for a sweet twist.

Roasted Tomato Salsa

0 from 0 votes
Recipe by Course: Featured, Recipes, Sauces u0026amp; MarinadesCuisine: Mexican


Prep time


Cooking time




Total time




  • 1 lb Campari Tomatoes

  • 1 White Onion

  • 5 cloves Garlic

  • 2 Jalapeños

  • 1/2 cup Cilantro leaves

  • 1 tsp Kosher Salt

  • 1/2 Lime (for juice)


  • Cut off ends of jalapeños and remove seeds and membrane.
  • Cut off ends of onions and peel. Cut up into cubes.
  • Peel and halve garlic bulbs.
  • Oil pan with drizzle of olive oil.
  • Add tomatoes face down in a single layer. Allow to cook on side until soft then turn over to roast opposite side.
  • Remove tomatoes and clean pan. Add additional oil and add other vegetables in single layer. Cover and roast on low heat on both sides until slightly browned and softened.
  • Add all ingredients to a food processor, including cilantro, Kosher Salt and Lime juice and blend to desired consistency.

Leave a Comment

Your email address will not be published. Required fields are marked *