Friday, September 5, 2014

Roasted Tomato and Jalapeno Salsa
So far we have collected about 15 lbs of tomatoes from our little garden. I've made tomato sauce and kept some of the cherry tomatoes for snacks and salads. I would normally make pico de gallo too but this year I roasted a couple of pounds of tomatoes, jalapenos, garlic and onions to create this roasted salsa. I also roasted a nectarine I had on hand for some extra sweetness.

We ate this salsa with homemade baked tortillas. You can use this recipe to make your own...just leave off the cinnamon sugar and sprinkle with salt and pepper before putting them in the oven.
Almost ready - the jalapeno will blacken too.


2-3 lbs tomatoes, halved
3 jalapenos, stem removed
1 red onion, cut into 1/2 inch rings
1 nectarine, pit removed and halved
1 head garlic
1/4 c olive oil
1/3 cup cilantro, chopped
salt and pepper to taste


  1. Preheat oven to 375 degrees. Space everything over a couple of baking sheets - leave room - you want to roast the ingredients not steam them.
  2. Sprinkle with olive oil and a bit of salt.
  3. Roast for about 45 minutes, until jalapenos are blackened, garlic is soft and tomatoes are dark.
  4. Remove from oven and cool to room temperature.
  5. Place everything in a food processor (including juices on pan). Process until desired consistency is reached. I like it a bit chunky but process longer if you prefer it smoother.
Other salsa recipes to try:


  1. Very delicious. Blessings, Catherine

  2. Awesome! I just picked up 30lbs from Clinton and am attending a tomato tasting festival tomorrow and picking up some more. No shortage of tomatoes in this us and so I will definitely be giving this recipe a try!

  3. Looks and sounds good. I love roasted anything but never thought to put together a salsa with roasted ingredients. Must try this one!