Roasted Tomato Salsa
What’s the best use for an overabundance of tomatoes?
In my opinion, it’s salsa.
If you like salsa too, you have to try out this super simple recipe. The process is easy:
- Cut vegetables up
- Drizzle with olive oil and salt
- Roast for about 35 to 40 minutes
- Once cooled, add to the food processor and pulse about 10 times
- Season and eat with your favorite tortilla chips
This recipe can easily be doubled or tripled to make a mega batch of salsa. You can also can it.
If you have some leftover corn tortillas to use up, consider making a batch of homemade tortilla chips.
Whether you get your veggies from your garden, the farmers market or the supermarket, this is an affordable recipe.
Although there are more flavorful options out there, you can certainly use budget-friendly Roma tomatoes to make this recipe.
Fruit Salsa Recipes
Want to try a different, sweeter salsa? Check out these creative fruit-based salsas:
- Olive oil
- 3 pounds tomatoes
- 1 large onion, peeled and cut into large chunks
- 10 cloves garlic, peeled
- 1 jalapeno pepper, seeded and cut in half
- 1 bell pepper, seeded and cut into chunks
- 1 teaspoon salt
- 2 tablespoons red wine vinegar
- Fresh chopped cilantro, optional
- Preheat oven to 400F.
- Cut tomatoes into large chunks. Place tomatoes and remaining vegetables on a large baking sheet and drizzle with olive oil. Sprinkle on salt.
- Roast vegetables for 35 to 40 minutes, or until vegetables soften and begin to char in a few places.
- Remove from oven, and allow to cool slightly. Place vegetables and red wine vinegar in a food processor. Pulse 10 to 12 times, until vegetables are finely chopped and salsa is uniform. Season with additional salt, and cilantro, if desired.
- Cool until ready to serve.