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Roasted Tomato Salsa

Capture the magic of summer with this easy, incredibly flavorful roasted tomato salsa. Forget bland store-bought dips—this recipe transforms simple ingredients into a smoky, rich condiment perfect for chips, tacos, and more.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Appetizer, Condiment
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 6-7 lbs medium tomatoes 15-20 tomatoes, ripe Roma or plum recommended, halved
  • 5-10 jalapeno peppers or serrano peppers adjust quantity to heat preference, halved and seeded for less heat
  • 1 red or green bell pepper optional, cut into quarters and seeded
  • 2 medium yellow onions quartered
  • 1 head garlic about 10 cloves, peeled
  • 1 medium bunch cilantro stems and leaves are fine
  • 1 Tbsp fine sea salt start with this amount, add more to taste later

Equipment

  • Oven
  • Rimmed Baking Sheet
  • food processor

Method
 

  1. Step 1: Prep the oven and veggies: Preheat your oven to 375°F (190°C). Arrange your halved tomatoes cut-side-up on one rimmed baking sheet. On a second baking sheet, spread out your halved peppers, the optional quartered bell pepper, quartered onions, and peeled garlic cloves. Don't overcrowd the pans.
  2. Step 2: Roast 'em up: Pop those baking sheets into the preheated oven. Let them roast for about 25 minutes, or until the tomatoes and onions are getting soft and tender.
  3. Step 3: Get that smoky char: Move your oven rack up to the highest position and switch your oven to broil. Keep a very close eye on them. Broil the baking sheets for 3-5 minutes, watching constantly until the vegetables have nice, lightly blackened spots. Carefully take the sheets out of the oven.
  4. Step 4: Cool and transfer: Let the roasted veggies cool down a bit. Transfer all the roasted goodness – the tomatoes, peppers, onions, garlic – into your food processor. Add the fresh cilantro and the 1 Tbsp of fine sea salt. If you like a thicker salsa, you can leave some or all of the juice from the tomato baking sheet behind. For a looser salsa, pour it all in.
  5. Step 5: Process to perfection: Pulse the food processor until your salsa reaches your desired consistency (chunky or smoother). If you have a small food processor, you might need to do this in batches. Combine all batches in a bowl at the end. Give it a taste and add a pinch more salt if needed.
  6. Step 6: Chill and enjoy: Let the salsa cool completely to room temperature before covering it. Once cool, cover and refrigerate. This salsa is honestly even better the next day after the flavors have had a chance to meld.

Notes

Substitutions & Additions: Adjust spice level by using fewer hot peppers or removing seeds (milder), or adding more (spicier). Use any ripe tomatoes (garden fresh, heirlooms, cherry, or drained canned) instead of Roma. Red onion can substitute yellow. A squeeze of fresh lime juice brightens flavor. Add a pinch of cumin or smoked paprika, or roast a poblano pepper for extra flavor.
Tips for Success: Don't skip the broil for authentic roasted flavor, but watch constantly. Pulse in the food processor for desired texture; don't over-process unless you want a smooth sauce. Let the salsa rest (ideally refrigerated overnight) for flavors to deepen. Always taste and adjust salt after combining. Handle hot peppers with care.
Storage: Once completely cool, transfer to an airtight container or jar. Keeps in the refrigerator for up to 5 days; flavors improve over time. Can be frozen in freezer-safe containers/bags (leave headspace) for up to 3 months. Thaw in the refrigerator overnight.