Roasted Tomato Salsa

Roasted Tomato Salsa

Rethink Summer Salsa. Homemade summer salsa is a vibrant, flavorful summer favorite made with seasonal ingredients. Mix it up this summer by making your salsa with roasted tomatoes instead in this Roasted Tomato Salsa recipe. This swap adds new flavor to this summer favorite. Serve with your favorite tortilla chips at your next barbecue or fiesta-inspired party, or try topping your morning eggs for breakfast—this versatile salsa is great on almost anything!

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Roasted Roma Tomatoes

  • 12 roma tomatoes (diced into 3/4-1 inch pieces)
  • 5 tablespoons extra virgin olive oil (divided)
  • 1 teaspoon kosher salt
  • pepper to taste

Roasted Tomato Salsa

  • 6 tomatillos (washed and cut in half)
  • 1/2 medium onion (cut into 1 inch chunks)
  • 2 cloves garlic
  • 1 jalapeño (seeds removed for less spicy salsa)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon lime zest
  • 3 tablespoons fresh cilantro leaves
  • 1/2 teaspoon kosher salt

Cooking Instructions

Step 1

Preheat oven to 450 degrees. 

Step 2

On a rimmed baking sheet combine tomatoes, 3 tablespoons olive oil, salt and pepper by tossing together.  

Step 3

Bake for 40-45 minutes. Remove from oven and let cool.  

Step 4

Place in desired storage container and drizzle additional 2 tablespoons olive oil. Store in refrigerator until use. Makes about 2 cups.

Step 5

Preheat broiler on low.

Step 6

On a rimmed baking sheet, place tomatillos and broil for 5 minutes.  

Step 7

Add onion, garlic, and jalapeño. Broil additional 10 minutes. If ingredients begin to burn, mix on sheet.  

Step 8

Remove from oven and let cool.  

Step 9

Add all ingredients to food processor or blender and pulse until desired consistency. Serve. 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.