bowl of roasted tomato salsa with tortilla chips on the side

Roasted Tomato Salsa

  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 40-45 minute
  • Total Time: 60 minutes
  • Yield: 3-4 cups
  • Category: BLD, Lunch, Dinner
  • Cuisine: Mexican


Roasted Tomato Salsa with fresh Summer tomatoes, does it get any better. Easy to make, delicious to eat!


  • 2 Pounds  fresh Roma (or Italian Plum) Tomatoes, about 8 large
  • 1 Large red onion (or 2 smalls)
  • 1 Jalapeño pepper
  • 4-5 Large garlic cloves
  • 2-3 Limes*
  • EVOO (Extra Virgin Olive Oil)
  • Salt & Pepper
  • Optional* 1 teaspoon dried cumin


  1. Preheat the oven to 450 degrees.
  2. Wash the tomatoes and then dry completely with a clean kitchen towel.
  3. Prepare a large baking sheet with parchment paper, set aside
  4. Slice the tomatoes in half. Remove the little core on top of the tomato where the leaves are. Add the prepared tomatoes to a large bowl.
  5. Chop the onion into 6 chunks. Add to the bowl.
  6. Remove 4-5 large garlic cloves from the bulb of garlic but do not peel them. Leave the cloves in their little “jackets” (see picture in the post). Add the cloves to the tomato/onion mixture.
  7. Chop the jalapeño pepper into 2-3 chunks. If you want the jalapeño flavour but not the heat, simply remove the ribs (the white membrane) and the seeds.
  8. Drizzle 3-4 TBSP of EVOO over the tomato mixture. Season with salt and pepper and give everything a mix. You can also add ground cumin if you wish but it’s optional (1 teaspoon).
  9. Cook for 30 minutes. Remove the garlic cloves from the pan, set them aside and return the baking sheet to the oven for another 15 minutes or so until everything begins to have charred edges.
  10. Remove from the oven and let cool for about 15 minutes.
  11. You can either use a food processor or blender, they both work great. Add the tomato mixture to your blender of choice. Peel the skin of the garlic cloves and add to the garlic flesh to the blender. Add the juice of 2 limes and 1/2 cup cilantro leaves. You don’t have to chop the cilantro, loose leaves are fine. The blender will chop it up for you.
  12. Blend or Pulse until desired consistency is achieved.
  13. Transfer to a bowl and adjust seasoning to taste. You can also add additional lime juice or extra chopped cilantro.
  14. Store in the fridge for up to a week.


*You can choose to add cumin to you veggies before roasting but it’s totally optional. Both version are delicious!
**This salsa is best served cold! Better to chill completely before serving!

Keywords: Tomatoes, Salsa, Cilantro