When you have ripe tomatoes on hand, this Roasted Tomato Salsa is one of the best ways to use them. It is rich, savory, slightly smoky, and full of roasted vegetable flavor. This is not meant to be an authentic Mexican salsa recipe; it is simply a homemade version inspired by the flavors I love. The tomatoes, peppers, onion, and garlic roast together until tender and lightly caramelized, then everything is blended or pulsed into a fresh, chunky salsa that tastes far better than anything from a jar.
This roasted tomato salsa is especially perfect during late summer, when tomatoes and peppers are at their best. It is delicious with tortilla chips, spooned over tacos, served with eggs, or used as a flavorful sauce for simple meals. You can keep it chunky, blend it smooth, make it mild, or add more heat depending on your taste. Once you try this homemade salsa, it may become one of your favorite ways to enjoy fresh tomatoes.
Why You’ll Love Roasted Tomato Salsa
This roasted tomato salsa has a deep, bold flavor because the vegetables are roasted before blending. Roasting brings out the natural sweetness of the tomatoes and onion while softening the peppers and garlic. The edges caramelize slightly, giving the salsa a richer taste with a subtle smoky note.
It is also easy to customize. If you enjoy spice, keep the jalapeños in the recipe. If you prefer a milder salsa, remove the seeds or replace the jalapeños with bell peppers. Cilantro gives the salsa a bright, fresh finish, but parsley works well if cilantro is not your favorite. You can also remove the tomato skins after roasting if you prefer a smoother texture or if the skins bother your stomach.
Another reason to love this recipe is that it is simple and practical. Everything roasts on one baking sheet, and the finished salsa can be made in a food processor, blender, or even mashed by hand. Serve it right away or make it ahead and keep it covered in the refrigerator for easy snacking and meal prep.
How to Prepare
Preheat the oven to 425F (220C) and line a baking sheet with parchment paper.
Using a sharp knife, halve 6 ripe tomatoes, 3 sweet banana peppers, and 2 jalapeños. Peel and slice 1 large onion.
Add the tomatoes, onion, banana peppers, and jalapeños to the prepared baking sheet. Sprinkle with salt and drizzle with 3 tablespoons of olive oil.
Gently toss the vegetables so they are evenly coated. Arrange them in a single layer, placing the tomatoes cut side down so they roast properly.
Cut the top off a whole head of garlic to expose the cloves. Place the garlic on a small piece of parchment paper, drizzle with 1 teaspoon of olive oil, wrap it up, and place it on the baking sheet with the vegetables.
Roast everything at 425F (220C) for 40 to 45 minutes, or until the vegetables are soft, fragrant, and lightly caramelized.
Remove the tray from the oven. Carefully unwrap the garlic and let everything cool slightly before blending.
Squeeze the roasted garlic cloves out of their skins and into a food processor or blender. Add the roasted vegetables, fresh cilantro or parsley, and an extra pinch of salt if needed.
Pulse until the salsa reaches your preferred texture. Keep it chunky for dipping, or blend it longer for a smoother salsa. Serve with tortilla chips and enjoy.
Nonna’s Tip
If you do not have a blender or food processor, mash the roasted vegetables and garlic with a fork or potato masher. The salsa will have a rustic texture and will still taste delicious.
Variations and Substitutions for Roasted Tomato Salsa
- For a mild roasted tomato salsa, replace the jalapeños with a quartered green bell pepper.
- If you want less heat but still want jalapeño flavor, remove the seeds before roasting.
- If you do not like cilantro, use fresh parsley instead.
- For a smoother salsa, remove the tomato skins after roasting and before blending.
- If you prefer a rustic texture, mash the roasted vegetables by hand instead of using a food processor or blender.
- For a spicier salsa, use your favorite hot pepper variety and adjust the amount to taste.
Similar Recipes
Mango Salsa Recipe
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Watermelon Mango Salsa
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Peach Salsa
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Mexican Corn Salad
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Best Served With
- Serve this roasted tomato salsa with tortilla chips as a dip.
- Blend it into a smooth sauce and toss it with cooked pasta.
- Spoon it over poached or fried eggs for a breakfast inspired by shakshuka flavors.
- Use it as a topping for tacos, burritos, or enchiladas.
- Add it to bowls, grilled vegetables, or simple weeknight meals for extra flavor.
Common Questions
Cut two six-inch flour tortillas into triangles. Spray them with avocado oil spray or drizzle lightly with oil, then sprinkle with a little salt. Bake on a parchment-lined baking sheet at 400F (200C) for about 10 minutes, or until golden and crisp.
Yes. You can use a blender instead, or mash the roasted vegetables with a potato masher or fork. The texture will be chunkier, but the flavor will still be excellent.
No. For a milder salsa, remove the seeds from the jalapeños. To skip the heat completely, use bell peppers instead of jalapeños.
Yes. Use a hotter pepper variety or increase the amount of hot peppers based on your preferred spice level.
Yes. Make the salsa a few days in advance and store it covered in the refrigerator until ready to serve.
Yes. This salsa freezes well when tightly covered, similar to tomato sauce.
Roasted Tomato Salsa
Equipment
- Knife
- Cutting board
- Baking sheet
- Parchment paper
- Food processor or blender
Ingredients
- 6 ripe tomatoes, about 2 pounds, halved
- 1 large onion, peeled and sliced
- 3 sweet banana peppers, halved
- 2 jalapeños, halved
- ½ teaspoon salt, or to taste
- 3 tablespoons olive oil, or avocado oil
- 1 head garlic
- 1 teaspoon olive oil, for the garlic
- ½ cup fresh cilantro, or parsley
Instructions
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Preheat the oven to 425F (220C). Line a baking sheet with parchment paper.
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Add the tomatoes, onion, banana peppers, jalapeños, olive oil, and salt to the baking sheet. Toss well, then arrange the vegetables in a single layer with the tomatoes cut side down.
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Slice the top off the garlic bulb to expose the cloves. Place it on parchment paper, drizzle with 1 teaspoon of olive oil, wrap it, and add it to the baking sheet.
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Roast for 40 to 45 minutes, or until the vegetables are soft and lightly caramelized.
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Let everything cool slightly. Squeeze the roasted garlic into a food processor or blender, then add the roasted vegetables. Remove tomato skins first if desired.
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Add cilantro or parsley and adjust the salt to taste. Pulse until the salsa reaches your preferred consistency. Serve with tortilla chips.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.