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Roasted Tomato Salsa

Roasted Tomato Salsa

Roasting tomatoes gives them such a wonderful sweet flavor so I decided to try making a roasted tomato salsa to go with my Carne Asada Tacos. The end result was really delicious! This salsa is great with any tacos, chips, chimichangas, and tostadas or as a topping to most Mexican dishes.

Roasted Tomato Salsa:

  • 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)

Roasted Tomato Salsa

How to Make Roasted Tomato Salsa:

Preheat oven to 450 degrees. Line small baking sheet with tinfoil (easier cleanup) and spray with olive oil cooking spray.

Slice tomatoes lengthwise and put onto center of baking sheet. Add separated pieces of onion, green onion & jalapeno on and around tomato. Place garlic slivers inside the tomato halves to protect them from burning and to infuse the tomatoes with garlic flavor. Drizzle olive oil all over mixture. Add salt and pepper to taste.

Roasted Tomato Salsa

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 thoroughly.

Roasted Tomato SalsaAdd to a bowl with fresh cilantro and blend using an immersion blender or regular blender. Refrigerate for a few hours before serving so the flavors can combine. Enjoy.

Roasted Tomato Salsa

 

 

Roasted Tomato Salsa

Roasted Tomato Salsa

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4
Author: Pam - For the Love of Cooking

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 small baking sheet with tinfoil (easier cleanup) and spray with olive oil cooking spray.
  • Slice tomatoes lengthwise and put onto center of baking sheet. Add separated pieces of onion, green onion & jalapeno on and around tomato.
  • Place garlic slivers inside the tomato halves to protect them from burning and to infuse the tomatoes with garlic flavor.
  • Drizzle olive oil all over mixture. Add salt and 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 thoroughly.
  • Once cool, 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. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Click here for printable recipe – For the Love of Cooking.net

 

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5 Comments

  1. 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?

  2. 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

  3. 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!