Roasted Salsa with Fresh Tomatoes Recipe (Vegan, Gluten Free)

This roasted salsa with fresh tomatoes recipe is a fantastic way to use up extra veggies for a delicious spicy dip!  This salsa is made with garden fresh tomatoes, onions, chili peppers, and cilantro for a kick.

This salsa is made by roasting ingredients on a sheet pan, and giving them a whirr in the food processor for the perfect restaurant-quality consistency. Serve with your favorite tortilla chips, or scoop on loaded nachos, tacos, or your next burrito bowl.

I know a salsa recipe is a little late to post in October, but we are STILL getting fantastic tomatoes from our garden. So here ya go!  I made this salsa with our homegrown tomatoes and chili peppers, and it got rave reviews.

If you haven’t ever made fresh salsa, it doesn’t get much easier than this recipe. Just roast your veggies, toss them in the food processor, and dip away. 

This Roasted Salsa with Fresh Tomatoes Recipe Is

• Bright
• Fresh
• Spicy
• Herby
• Easy to Make
• Vegan, Vegetarian, and Gluten Free

Easy Garden Fresh Salsa with Homegrown Tomatoes

This roasted salsa recipe is the perfect way to use those extra garden tomatoes or chili peppers.  Throughout the summer our garden is overloaded with tomato plants all ripening at once.  I make this garden fresh salsa recipe with my extra cherry, Roma, or beefsteak tomatoes and a tasty dip is ready in no time.

Enjoy that summer garden tomato or pepper bounty with this bright and fresh salsa recipe all summer (or fall!) long.  There’s no better tomatoes than seasonal produce right out of the garden – if not your garden, then get fresh tomatoes at your local farmer’s market stand!

What’s In This Roasted Salsa Recipe with Tomatoes?

See the recipe card below for full ingredient amounts and recipe instructions!

• Tomatoes – You can use any kind of tomatoes you have on hand.  I used medium vine ripe tomatoes, but cherry or Romas would be a great option too.
• Onion – I used a sweet yellow onion for this recipe.
• Garlic – gives this a deep savory flavor.
• Peppers – I added some mild green peppers too for a nice flavor. Serrano peppers, hatch, poblano, or even shishitos would work great!
• Chili Peppers – for a little heat I added a few small red chilis. You can use jalapeno or any spicy pepper you like for a kick!
• Lime Juice – fresh is best!
• Cilantro – optional if  you like cilantro (I love it!), but you can leave it out if you don’t like the taste.
• Sea salt and black pepper

How Do I Make Fire Roasted Salsa in the Oven?

This recipe has all the flavor of ‘fire roasted’ salsa, without any actual flames. Cook the veggies under the broiler until the tomatoes char and the peppers begin to blister for a delicious flavor.

1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
2. To the sheet pan, add the tomatoes, onions, garlic, green peppers, and chili peppers. Place sheet pan on the middle rack, and roast for 10 minutes.
3. Turn on the oven and broil on High for 3 minutes. Make sure to keep an eye on your vegetables while the broiler is on so they don’t burn.
4. Remove vegetables from the oven, and transfer to the food processor.
5. Add the cilantro and lime juice, and pulse a few times quickly to get a chunky salsa. Process for longer if you like a thinner blended salsa.
6. Refrigerate, and enjoy with your favorite tortilla chips!

Recipes to Serve with Salsa

• Oven Fajitas Vegetables Recipe
• Veggie Taco Bowl Recipe
• Chipotle Black Beans Recipe
• Huevos Rancheros with Pinto Beans Recipe
• Black Bean Omelette Recipe

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Roasted Salsa with Fresh Tomatoes

Kelly Jensen

This roasted salsa with fresh tomatoes recipe is a fantastic way to use up extra veggies for a delicious spicy dip!  This salsa is made with garden fresh tomatoes, onions, chili peppers, and cilantro for a kick.

5 from 2 votes

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dip, Sauce

Cuisine American, Mexican

Servings 4 1/2 cup servings

Calories 74 kcal

Equipment

• Sheet Pan
• Parchment Paper
• Food Processor

Ingredients

  

1x2x3x

• 5 medium tomatoes sliced
• 1 sweet onion roughly chopped
• 4 cloves garlic
• 6 serrano peppers
• 5 red chili peppers
• 1 lime juiced
• 1/2 teaspoon Sea Salt
• 1/4 cup optional cilantro, chopped

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
• To the sheet pan, add the tomatoes, onions, garlic, green peppers, and chili peppers. Place sheet pan on the middle rack, and roast for 10 minutes.
• Turn on the oven and broil on High for 3 minutes. Make sure to keep an eye on your vegetables while the broiler is on so they don’t burn.
• Remove vegetables from the oven, and transfer to the food processor.
• Add the cilantro and lime juice, and pulse a few times quickly to get a chunky salsa. Process for longer if you like a thinner blended salsa.
• Refrigerate, and enjoy with your favorite tortilla chips!

Video

Nutrition

Calories: 74kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 307mgPotassium: 647mgFiber: 4gSugar: 9gVitamin A: 1977IUVitamin C: 114mgCalcium: 42mgIron: 1mg

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