Roasted Tomato Salsa

Roasted-Tomato-Salsa-7This summer we tried our hand at gardening and on a whim I bought three tomato plants. They took root much better than I planned and I ended up with a wonderful tomato harvest. I have one other salsa recipe but it uses canned tomatoes so I knew I would need something different for fresh tomatoes. I first tried roasting the vegetables over direct flame, but I really didn’t like the way it turned out, so the second time I tried under a broiler in the oven and it worked beautifully. This recipe was so so good.

  • 2 pounds Roma tomatoes, halved lengthwise
  • 6 unpeeled garlic cloves
  • 2 chiles, I used Anaheim, seeded and halved
  • 1 large white onion, quartered and cut into 1/2 inch slices
  • large handful of cilantro
  • 1/2 teaspoon sugar
  • 1 teaspoon cumin
  • 2 teaspoons kosher salt
  • 1 tablespoon lime juice

Preheat your broiler to high. Place all your veggies and the unpeeled garlic skin side up on a roasting pan or cookie sheet. Broil for 6-8 minutes, or until the tomatoes and chiles have blistered and blackened pretty thoroughly on top. Remove pan from the oven, and peel and discard the skin from the garlic cloves.  Transfer the tomatoes, garlic, onion and chiles to the bowl of a food processor or blender.  At this point (if you’re feeling impatient and hungry), you can either go ahead and add in the remaining ingredients and puree the salsa until it’s smooth while it’s warm.  Or you can transfer the roasted veggies to the refrigerator and let them chill until cooled, then proceed with adding in the remaining ingredients and pureeing the salsa until smooth. Taste, and season with extra salt or lime juice if needed.  Serve immediately, or refrigerate in a sealed container for up to 3 days.

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