Roasted Garlic Tomato Salsa – Recipe

Roasted Garlic Tomato Salsa from thishappymom.comRoasted Garlic Tomato Salsa.  Yum.  My mouth is watering at the thought of it.

This recipe is as close as I’ve gotten to making salsa at home that tastes like the stuff at my second favorite mexican food joint.  It takes a little time, but it’s worth it.  Since most of the time isn’t actual work time (you just ignore the tomatoes and garlic for 2 hours) it’s very easy to make.

Roasting the tomatoes and garlic intensifies the flavors and makes everything a little sweeter.

This freezes well if you actually have leftovers.

For those with food sensitivities, this is an ONION FREE salsa.  That’s kind of a big deal if you know someone who can not eat onions.

(printer friendly recipe at the bottom — new feature for me to use)

Photo step by step to make roasted garlic tomato salsa

I started with fresh vine ripe tomatoes, any size will do.

I cleaned them, cut them in half, and added some garlic cloves.  Then I put them in a roasting pan


Then I drizzled some olive oil on them.

And I sprinkled them with some kosher salt. 


I popped them in a warm oven (300) for about 2 hours and just ignored them.  They could have roasted longer, but I was in a hurry.


Then I tossed a bunch of stuff in the food processor… roasted tomatoes and garlic, fresh cilantro, and fresh chile.    I used one whole Serrano this time, but jalapenos would work too.   (Start with only part of your cilantro and peppers.  You can add more to taste if you need to.)

This would be a good time to give you a safety hint.  If you are cleaning chili peppers, do NOT change a diaper.  Please don’t ask me how I know this.

I processed the salsa until it had a smooth consistency like you get at restaurants.   Obviously, if you like yours chunky, don’t leave it in the food processor as long.


Dip. Eat. Repeat.

salsa is easy


Printable version of Roasted Garlic Tomato Salsa

Roasted Garlic Tomato Salsa
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 10
Roasted Tomatoes are the secret ingredient for restraunt style salsa.
  • 5 cups fresh ripe tomatoes
  • 5 cloves garlic
  • 3 Tablespoons olive oil
  • ½ bunch of fresh cilantro
  • ½-teaspoon kosher salt
  • 1 (or more) jalapenos or peppers of your choice
  1. Slice the tomatoes in half.
  2. Toss tomatoes and garlic cloves in olive oil to coat evenly.
  3. Place tomatoes and garlic on cookie sheet.
  4. Roast in oven at 300 degrees for 2 hours. Ignore them.
  5. Remove cilantro stems.
  6. Remove jalapeno seeds, or not (seeds make it hotter).
  7. Place roasted tomatoes and garlic in food processor with cilantro, jalapeno, and salt. Process until chunky.
  8. Taste, add salt as needed.
Start with only part of the cilantro and jalapeno in the salsa. You can add more if you like it, but it's hard to remove once you add it in. Salt to taste. You could roast several jalapenos in with tomatoes if you prefer. This recipe freezes well.


Get social:
Susan Baker
I have a passion for encouraging weary worn out mothers to find joy in everyday motherhood and peace in unlikely places. I have two elementary school boys, one nerdy husband, and two cats. I have a strange fascination for bad puns, the color pink, socks, and books. I worry about running out of toilet paper, wine, and chocolate.. I serve an amazing God. I live an ordinary life filled with wonder.
Susan Baker
Susan Baker

Latest posts by Susan Baker (see all)

Speak Your Mind


Rate this recipe:  
CommentLuv badge
Social media & sharing icons powered by UltimatelySocial
Copy Protected by Chetan's WP-Copyprotect.
%d bloggers like this: