Roasted Tomato Salsa

Going to a Mexican restaurant can only mean one thing: munching down on the roasted tomato salsa. You know it – the stuff that they bring to you in refillable quantities? The stuff that, by the time your chimichanga, topped off with pico de gallo and sour cream arrives, you couldn’t possibly take another bite? Yea. That stuff. The addicting salsa that Mexican restaurants know hooks you in.

Well, making that salsa is super fast (minus baking time) and super easy (as long as your blender doesn’t explode or something).


Roasted Tomato Salsa

  • 2 pounds Roma tomatoes, quartered
  • 1 cup onion, chopped
  • ¼ cup olive oil
  • 4 garlic cloves, peeled
  • 2 tsp kosher salt

Preheat oven to 450 degrees. Combine above ingredients in a 13×9" baking dish coasted with nonstick cooking spray, roast for 45 minutes.


(Before roasting)


(After roasting)

Coarsely mash roasted veggies using a potato masher. (Or carefully run them through your blender – but be careful! Hot things in a blender cause the lid to pop off and the contents to be all over the place!)

  • ½ cup fresh cilantro, chopped
  • ¼ cup jalapenos, seeded and diced
  • ¼ cup fresh lime juice
  • salt and pepper to taste

Add cilantro, jalapenos and lime juice – season with salt and pepper. Cool to room temperature and enjoy!


Recipe from Cuisine at Home

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