Roasted Tomato Salsa
Roasting tomatoes gives them such a wonderful sweet flavor so I decided to try making a roasted tomato salsa recipe to go with my Carne Asada Tacos. The end result was really delicious! This roasted tomato salsa is great with any tacos, chips, chimichangas, and tostadas or as a topping to most Mexican dishes.
Roasted Tomato Salsa:
Ingredients:
- 6-7 fresh garden tomatoes sliced lengthwise, stem and core removed
- 1/4 sweet yellow onion chopped in large pieces (separated)
- 2 green onions, tops trimmed
- 1 jalapeno (optional)
- 1 clove of garlic cut into slivers
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 small handful of chopped cilantro (DO NOT ROAST)
How to Make Roasted Tomato Salsa:
Preheat oven to 450 degrees. Line a baking sheet with parchment paper foil (for easier cleanup) and spray with olive oil cooking spray.
Slice tomatoes lengthwise and put them onto the center of the baking sheet. Add separated pieces of onion, green onion & jalapeno on and around the tomato.
Place garlic slivers inside the tomato halves to protect them from burning and infuse the tomatoes with garlic flavor.
Drizzle olive oil all over the vegetables and season with sea salt and freshly cracked pepper, to taste; spread out into an even layer.
Place in oven and roast for 20 minutes or until tomatoes are soft & juicy and the onions are tender. Remove from oven and let it cool completely.
Once cooled, add to a bowl with fresh cilantro and blend using an immersion blender or regular blender.
Cover and set aside for a few hours before serving so the flavors can mingle. Taste and re-season if needed. Enjoy.
Equipment
Ingredients
- 6-7 fresh garden tomatoes, sliced lengthwise, stem & core removed
- ¼ yellow onion, chopped into large pieces & seperated
- 2 green onions, tops trimmed
- 1 jalapeno, chopped
- 1 large clove of garlic, cut into slivers
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper, to taste
- Handful of cilantro leaves, chopped **DO NOT ROAST THE CILANTRO
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with parchment foil (easier cleanup) and spray with olive oil cooking spray.
- Slice tomatoes lengthwise and put them onto the center of the baking sheet. Add separated pieces of onion, green onion & jalapeno on and around the tomato.
- Place garlic slivers inside the tomato halves to protect them from burning and infuse the tomatoes with garlic flavor.
- Drizzle olive oil all over vegetables and season with sea salt and freshly cracked pepper, to taste.
- Place in oven and roast for 20 minutes or until tomatoes are soft & juicy and the onions are tender. Remove from oven and let cool completely.
- Once the vegetables have cooled, spoon the mixture into a large container.
- Add the fresh cilantro and blend using an immersion blender or regular blender, to your desired degree of chunkiness.
- Cover and set aside for a few hours before serving so the flavors can mingle. Taste and re-season if needed. Enjoy.
This looks so good! Very similar recipe to my roasted tomato salsa! Doesn’t it add so much more flavor?
Can I ask how you did the printable link? Is that a feature in blogger I haven’t found yet or something you added yourself?
PAM,
I have been reading your blog and cooking your recipes for over 2 years and let me just say…you have never let me down! I have printed out your recipes and given them, along with your website, to so many of my friends. THANK YOU! You make cooking so fun and delicious!
Sincerely,
Peggy
We made this. It was pretty good! I was expecting a pico de gayo-like flavor but thought this was a very tasty surprise! Well done! Great recipe!
Have made many wonderful recipes from this site, but was really disappointed in this one…