Sunday, September 5, 2010

Roasted Tomato Salsa

This is hands down my absolute favorite salsa.  I think it's better than any restaurant or store bought variety. (just being modest here)  Must be roasting the veggies that makes all the difference.  I've made it with in season and out of season tomatoes and both are yummy.

Today I made it with sun ripened farmer's market tomatoes as a little welcome gift for some very sweet new neighbors.  I did feel a tiny bit Bree van de Kampish walking down the street with my basket.  Thankfully I wasn't carrying muffins! Seriously it is good topped on grilled chicken, with omelets, fish, on baked or fried potatoes, and of course with chips.  It is not spicy, so if you want a salsa with heat you'll have to add a little somethin', somethin' to this.

8 plum tomatoes, halved and seeded
3 garlic cloves, peeled
1 small white onion, peeled and quartered
1 jalapeƱo pepper, halved and seeded
Cooking spray
1/2 cup chopped cilantro
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Before & After Roasting.  They don't turn black, not completely charred.

Preheat oven to 500°.
Place first 4 ingredients on a baking sheet coated with cooking spray.
Bake at 500° for 20 minutes or until charred; stir occasionally.
(I remove garlic after 20 min, and then roast the other veggies for 5 more min)
Remove from oven; cool.
Place vegetables in a food processor, and pulse 10 times or until chunky. 
(I pulse longer because I don't like big chunks)
Place in a medium bowl, and stir in cilantro and the remaining ingredients.
Cover and chill.
Note: Store, covered, in the refrigerator for up to a week, but it won't last that long!.


  1. I've been craving this salsa ever since I tasted it at your house when I was baby-sitting and had to restrain myself from eating the whole bowl! Thanks!

  2. Yum yum yum!
    This looks delish ~ what a nice welcome gift.