Why This Recipe Matters
By August, my garden is usually overflowing with tomatoes of all different varieties. I feel like I spend all summer waiting for the tomatoes to finally happen… I’d be perfectly happy if I could get just one or two a week, but that’s never how it works. They all seem to come in at once.
As the kids have gotten older, they’ve started adding tomatoes to more things, but Gordon has never been a fan. So I’m usually the lone ranger when it comes to tomato eating at our house. Needless to say, a giant bowl of tomatoes from the garden isn’t exactly a welcome ingredient around here.
Last summer, when I found myself with more tomatoes than I knew what to do with, I decided to roast them and turn them into salsa instead. It was a big hit. The kids loved it, and even Gordon—who can’t stand tomatoes—loved the salsa. I have made it several times since then with store-bought tomatoes, but garden-fresh tomatoes are still my favorite.
It’s delicious cold from the refrigerator, but my favorite way to eat it is slightly warm, just after the roasted vegetables have cooled enough to blend. There’s something about the tomatoes, onions, garlic and jalapeños all coming together while they’re still warm that makes it especially good.
Prepare Your Taste Buds
Roasting transforms the tomatoes, bringing out their natural sweetness while adding a deep, savory flavor and just a little char. The onions and garlic mellow as they roast, while the jalapeños add a fresh kick of heat. A squeeze of lime and a handful of cilantro brighten everything up and keep the salsa tasting fresh.
You can blend it as smooth as you like, but somehow a few little pieces of roasted tomato, onion or jalapeño always seem to escape the blades. Those slightly chunky bites scooped up on a tortilla chip are always my favorite.
If your garden is overflowing with tomatoes right now, give this salsa a whirl and enjoy one of the last tastes of summer. Grab the chips and serve it slightly warm, or chill it for later.
Simple Ways to Serve This
Serve this roasted tomato salsa with tortilla chips, or add it to Chipotle Chicken, Cilantro Lime Rice, or your favorite burrito bowls and tacos. For an easy spread, pair it with Homemade Guacamole, Corn Salsa, and Pico de Gallo and let everyone build their own plate.
Roasted Tomato Salsa
This roasted tomatillo salsa combines sweet roasted tomatoes, onions, garlic, and jalapeños with fresh cilantro and lime juice for a smooth, smoky salsa that’s perfect with tortilla chips, tacos, burrito bowls, grilled chicken, or eggs.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 cups 1x
- Category: Appetizer
- Cuisine: Mexican-Inspired
Ingredients
- 6–8 medium to large fresh tomatoes, such as beefsteak, heirloom, or a mix, halved
- 2 tomatillos, husked and rinsed
- 1 red onion, peeled and quartered
- 1 white onion, peeled and quartered
- 4 cloves garlic, unpeeled
- 2 jalapeños
- 1/2 cup fresh cilantro
- 1 lime, juiced
- 1 teaspoon ground cumin
- 1 1/2 teaspoons Morton kosher salt, or to taste
Instructions
- Preheat the oven to 375°F.
- Arrange the tomatoes, tomatillo, red onion, white onion, unpeeled garlic cloves, and jalapeños on a large rimmed baking sheet. It’s fine if the tomatoes release some juice as they roast.
- Roast for 25–30 minutes, until the tomatoes have softened and released their juices and the onions and jalapeños are beginning to brown.
- Turn the oven to High Broil. Broil the vegetables for about 10 minutes, watching them closely, until nicely charred in spots. Rotate the pan as needed for even charring.
- Remove the baking sheet from the oven and allow the vegetables to cool for a few minutes. Peel the roasted garlic cloves, discarding the skins.
- Transfer the roasted vegetables, along with all of the juices from the baking sheet, to a food processor or blender. Add the cilantro, lime juice, cumin, and kosher salt.
- Pulse until the salsa reaches your preferred consistency. I like it mostly blended with a few small pieces of roasted vegetables remaining.
- Taste and add additional kosher salt or lime juice as needed. Serve slightly warm or refrigerate until chilled.
Notes
Tomatoes: Use 5–7 medium to large tomatoes, depending on their size. Beefsteak, heirloom, or a mix of garden tomatoes all work well.
Heat: For a milder salsa, remove the seeds and membranes from the jalapeños before roasting.
Nutrition
- Serving Size: 1/2 cup
- Calories: 74
- Sugar: 3.4 g
- Sodium: 275.6 mg
- Fat: 2.9 g
- Carbohydrates: 8.8 g
- Fiber: 1.6 g
- Protein: 4.4 g
- Cholesterol: 102.3 mg
Substitutions & Variations
- Tomatoes: Use whatever fresh tomatoes you have on hand. I love making this with a mix of beefsteak, heirloom and other garden tomatoes, but Roma tomatoes work well too. Keep in mind that different varieties contain different amounts of juice, so the consistency of your salsa may vary slightly.
- Adjust the heat: For a milder salsa, remove the seeds and membranes from the jalapeños before roasting. If you like more heat, leave them intact or add an extra jalapeño.
- Cilantro: If cilantro isn’t your thing, you can leave it out. The salsa will lose some of its fresh, herby flavor, but the roasted vegetables will still provide plenty of flavor.
- Lime: Start with the juice of one lime, then taste. Depending on your tomatoes, you may want an extra squeeze to brighten everything up.
Handy Hints
- Let them char. Don’t be afraid of some dark spots on the tomatoes, onions and jalapeños. That char is what gives the salsa its deeper roasted flavor.
- Watch closely under the broiler. Once you switch from roasting to broiling, things can go from beautifully charred to burned quickly.
- Keep the garlic in its skin. Roast the garlic cloves unpeeled to protect them from burning. Once they’re soft and cool enough to handle, simply squeeze the roasted garlic from the skins.
- Blend to your liking. Pulse for a chunkier salsa or blend longer for a smoother consistency. I like to leave a little texture behind.
- Taste before you serve. Tomatoes vary quite a bit in sweetness and acidity, especially garden tomatoes. Give the finished salsa a taste and adjust the salt and lime as needed.
Make-Ahead Tips
- Refrigerator: Store the salsa in an airtight container in the refrigerator for up to 4–5 days. The flavors continue to develop as it sits.
- Serve it cold or warm: This salsa is delicious straight from the refrigerator, but I especially love it slightly warm. If you make it ahead, let it sit at room temperature for a bit before serving or gently warm it to take the chill off.
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