This roasted tomato salsa has been one of my favorite recipes to make this summer! And just think, tomato season isn’t over just yet.
From Summer to Fall
My tomato plants are still producing. It’s that fun time of the year where summer is transitioning to fall, making this an excellent football party option. Well, besides this pimento cheese.
Roasting the vegetables first definitely adds a smoky flavor and depth to the salsa. If you’re prepping for a party, potluck or tailgate, the ingredients can be roasted days ahead. I have roasted the vegetables nearly 5 days ahead and then blended them into salsa when ready.
Making the Salsa
Cut and Roast
The flavors are so tasty from using fresh vegetables, and this recipe is amazingly simple. I first toss quartered tomatoes, one half of seeded jalapeno pepper and one-quarter of red onion in olive oil. This is the perfect time to lightly season them with salt and pepper.
Roast and Blend
I then roast the vegetable medley in the oven for about 30-40 minutes and allow them to cool. After cooling, I add them to a food processor with a handful of cilantro, a few cloves of garlic, and salt. I blend for less than one minute and done! There is no need for additional liquid or oil. The tomatoes offer enough juice.
I love my Cuisinart food processor. I’ve had one for more than five years now and it has been so handy for meal prep, making pie crust dough, and pureeing foods like baby food and sauces. Here are some Cuisinart food processors available on Macys.com
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All in All
My family has really enjoyed eating this salsa recipe this summer. We have used it simply with tortilla chips, on taco bowls, and even on baked salmon. This is a very versatile dish and I can’t wait to make more before the summer is over.
Roasted Tomato Salsa
- 2-3 large tomatoes ripe, quartered
- 1 jalapeno pepper cut in half and seeded, leave seeds if you like heat
- 1/4 large red onion
- 3 Tablespoons olive oil
- salt and pepper (to taste)
- 1 handful cilantro about 1/4 cup
- 2 cloves garlic minced
- Preheat oven to 350 degrees F. Place cut vegetables in a baking dish and toss with olive oil.
- Lightly season with salt and pepper. Bake in the oven for 30 minutes until softened. Let cool.
- Blend vegetables with cilantro and garlic. Add salt if needed to your taste.