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Overhead shot of bowl of salsa with chips and jalapeños.
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5 from 1 vote

Roasted Tomato Salsa

This Roasted Tomato Salsa is so simple to make and packed with veggies and flavor. Roasting the tomatoes brings out the amazing flavor of fresh tomatoes and will make a salsa like you have never tasted. Perfect for dipping, spooning on top of meat and so much more!
Prep Time10 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4
Calories: 31kcal
Author: Lorie Yarro


  • 6 Roma Tomatoes (about 1 ½ lbs.)
  • 2 jalapeño peppers, stemmed (seeds removed if desired for less spiciness)
  • ½ small red onion
  • 3 garlic cloves, minced
  • ½ c cilantro
  • Juice of ½ a lime
  • 1 teaspoon cumin
  • ½ teaspoon cracked pepper
  • ½ teaspoon sea salt, more or less to taste


  • Preheat oven to 400°F. Slice the tomatoes into 4ths and line them on a parchment lined baking sheet. Roast for about 15-20 minutes or until the edges start to darken and brown. Set aside and allow to cool or toss them in the food processor right away for a warmer salsa.
  • While tomatoes cool, cut the jalapeños and onion into chunks and toss into the food processor. Add all other ingredients into the food processor as well. You can also use a blender if you don't have a food processor.
  • When tomatoes are ready, add to the food processor. Pulse several times to move things around a bit to start. Process until desired chunkiness and all the large chunks of onion are broken down (no one wants a big chunk of onion).
  • Add more salt or cumin as desired to taste. Chill until ready to serve or grab those chips and dive in!


  • You can prep this roasted salsa the day before you plan on serving it for flavors to really meld but I would not make it any earlier than that.
  • This salsa is best eaten within about 3 days. Ours lasts about 30 minutes so, we have never really had to worry about this one.
  • Fresh tomatoes are best for any salsa. When tomatoes are in season and at peak freshness, your salsa will be the best. But that does not mean you cannot make this recipe in the chilly days of winter. You could also use a can of roasted tomatoes instead.
  • To vary this recipe, you can switch up the type of pepper that brings the spice. You could opt for annaheim or serrano peppers if you prefer. You could also sprinkle in some chipotle powder for some fun as well.


Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 985IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg