Roasted Tomato Salsa
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One thing we decided to plant this year in our garden was Roma tomatoes. I have been using them to make fresh pico de gallo. As I was perusing the foodie web world, I came across a recipe for Roasted Tomato Salsa at Give Me Some Oven.
This salsa uses Roma tomatoes as a base, and I had to try it. Anything roasted is usually fabulous! I was a little concerned about the heat factor because my family likes things mild. However, I decided to go for it and make the recipe as is. It turned out magnificently. My oldest son even said, “This is the best salsa ever”. Roasting the tomatoes along with the peppers and garlic gives this salsa terrific flavor! I will hold on to this roasted tomato salsa recipe forever. It is so good.
Here is what you need to make Roasted Tomato Salsa
- ROMA TOMATOES
- POBLANO PEPPER
- JALAPENO PEPPER
- GARLIC
- EXTRA-VIRGIN OLIVE OIL
- FINE-GRAIN SEA SALT
- PEPPER
- CUMIN
- CILANTRO
- RED ONION
- LIME JUICE
Roasted Tomato Salsa
Real Mom Kitchen
Equipment
Ingredients
- 8 to 10 roma tomatoes halved lengthwise
- 1 poblano pepper halved lengthwise (remove the seeds and ribs, if you’re concerned about heat – I did)
- 1 jalapeno pepper halved lengthwise (remove the seeds and ribs, if you’re concerned about heat – I did)
- 3 cloves garlic peeled and halved
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon fine-grain sea salt
- ¼ teaspoon pepper
- ½ teaspoon cumin
- ¼ cup roughly chopped cilantro
- ½ cup roughly chopped red onion
- 2 tablespoons lime juice
- sea salt to taste
Instructions
- Preheat the oven to 450. Line a rimmed baking sheet with aluminum foil and set aside.
- In a large bowl, toss the tomatoes, peppers and garlic with the oil, salt and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer. Bury the garlic cloves in the tomato halves to prevent them from burning.
- Roast the vegetables for 20 minutes. Remove once the peppers have started to blacken and the tomatoes have begun to collapse. Allow all of the vegetables to then cool slightly.
- Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cumin, cilantro, red onion and lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree ( a dozen times was perfect for me). If the salsa is too thick, add more lime juice. Salt to taste (be generous!). Refrigerate at least 1 hour before serving. These flavors need a little time to marry together.
