Slow-Roasted Tomato Salsa ♥

Slow-Roasted Tomato Salsa, another meal prep appetizer ♥
Who's ready to take homemade salsa to another level? Skip fresh tomatoes. Skip canned tomatoes. Instead, use roasted tomatoes, either summer's best fresh meaty tomatoes or inexpensive and easily found supermarket Roma tomatoes.

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Are you roasting tomatoes?
Are you roasting tomatoes?
Are you roasting tomatoes?
Are you roasting tomatoes?
Are you roasting tomatoes?

Time was, every year, I reminded readers to hurry-hurry, time was running out! That's because for Slow-Roasted Tomatoes, you probably want to use the very best of summer's most ripe and precious meaty tomatoes. Some times, I felt the need to outright yell!

Now, Make Salsa with Fresh Tomatoes All Year Round

But no more need to hurry! Since those early days of roasting tomatoes, I've become obsessed with Roasted Roma Tomatoes. The results are almost-as-fabulous but has some distinct advantages. Get this:

  • Roma tomatoes are inexpensive, outright cheap by tomato standards
  • Roma tomatoes are found in bins in every grocery store, from the most spartan to the most gourmet
  • Roma tomatoes are available all year round!
So now, ten months out of the year, I use Roasted Romas to make this gorgeous salsa. Truth be told, it's giving the house salsa a run, that would be the wonderful Best Quick Tomato Salsa (Red Salsa) that's made with canned fire-roasted tomatoes.

This Salsa Is Absolutely Delicious.

There's a smoky depth to the tomatoes that makes the outcome unusual and familiar both at once. It's slightly thicker than other salsas, that's because oven heat draws out much of the tomato moisture, leaving behind concentrated tomato flavor.

Here's are a few ways to use Roasted Tomato Salsa, whether the tomatoes you start out with are precious summer tomatoes or supermarket Roma tomatoes.

  • Chips and salsa, naturally!
  • A warm topping for pan-fried fish
  • In a cheese and tomato quesadilla
  • Dolloped aside a supper omelet
  • As a pizza topping
In fact, my very-very-very favorite way to use Roasted Tomato Salsa is to spread it across a mini cauliflower pizza round from Trader Joe's, top it off with just a bit of cheese, then heat in the oven or quick-quick in the microwave. Sound delicious?! It sure is! And it's about 100 calories!

For anyone wondering other ways to use Slow-Roasted Tomatoes, scroll down a bit, Slow-Roasted Tomatoes is a real treasure trove of recipe ideas.

How to Make Salsa with Roasted Tomatoes

The detailed recipe is written in traditional recipe form below but here are the highlights in just two easy steps.

  • Roast the Tomatoes If it's summer and you have good home-grown tomatoes, use this recipe, Slow-Roasted Tomatoes. All year round, you'll love the faster, cheaper results from Roasted Roma Tomatoes. The tomatoes may be roasted a day or two ahead of time.

  • Mix the Salsa! In a mini food processor, just combine the roasted tomatoes with garlic, salt, green onion, jalapeño, cilantro plus a little vinegar, Worcestershire and dried oregano.
  • That's it! You can definitely do this!

For Best Results

For my weekly column in the St. Louis Post-Dispatch, I interviewed chefs and translated their restaurant recipes for home kitchens. The most iluminating question? "How can a home cook ensure the same results?" So now I ask that question of myself, too, for my own recipes. Have another question? Ask away, I'll do my best to answer!

Use a Mini Food Processor This recipes makes a small batch of salsa. That means the ingredients just won't process well in a large food processor, unless you make a double or even triple or quadruple batch. While I'll never-ever give up my big Cuisinart, I also use an older model of this mini food processor (affiliate link) from Cuisinart every single week. It's the perfect size for a small batch of salad dressing, usually My Everyday Creamy Herb Salad Dressing, chopping a few nuts, making a small batch of Homemade Mayonnaise for BLTs. Yes, it's handy!

Process the Garlic & Salt First Use this trick with other recipes too, processing a clove or cloves of garlic with salt right up front. The salt gives the blades something to grab onto, otherwise the garlic will just spin and spin without much happening.

Process in Batches Once the garlic is processed, move onto the green onion and jalapeño, just a pulse or two to get them started. Then work in the cilantro. If a little liquid will help keep things moving, add the red wine vinegar, Worcestershire and while you're at it, the oregano. Even then, add and process about half the Roasted Tomatoes first, then add the remainder. Why not just chuck it all in the food processor at once? Because you want the garlic, green onion and jalapeño to be very fine, the cilantro to be less fine, the tomato to be even less fine still. This keeps the flavor and texture of each ingredient distinct, without turning the mixture into a uniform, watery mess, yet still keeping the speed and convenience of an electric kitchen appliance.

How do you save and share favorite recipes? recipes that fit your personal cooking style? a particular recipe your mom or daughter or best friend would just love? If this recipe hits the mark, go ahead, save and share! I'd be honored ...

Slow-Roasted Tomato Salsa, another meal prep appetizer ♥


Hands-on time: 10 minutes
Time to table: 10 minutes
Makes about 1-1/4 cups

1 small clove (6g) garlic, chopped a bit
1/2 teaspoon kosher salt
1 green onion, white and green parts (about 50g), chopped a bit
2 teaspoons jalapeño (see ALANNA's TIPS), fresh or chopped a bit
1/4 cup (12g) fresh cilantro, chopped a bit
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon dried oregano
2 cups (280g) Roasted Tomatoes (either Slow-Roasted Tomatoes or Roasted Roma Tomatoes)
Salt & pepper to taste

In a mini food processor, process just the garlic and salt on their own until the garlic is very finely chopped. Add the green onions and jalapeño, process just a pulse or two. Add the cilantro, process just a pulse or two. Add the red wine vinegar, Worcestershire, oregano and just one cup of the roasted tomatoes, process just a pulse or two. Add the remaining cup of roasted tomatoes and pulse a few times. Stop and take a tiny taste, decide if more salt and pepper is needed, if so add, then pulse a time or two or until the salsa reaches the consistency you're after.

MAKE-AHEAD Slow-Roasted Tomato Salsa is best on the first day or two while the cilantro is most fresh. That said, it keeps in the fridge for a week, should it happen to last that long.

Fresh jalapeño works, so does a couple of rings of Quick Jalapeño Pickles.
Red wine vinegar, Worcestershire and dried oregano are kinda odd ingredients in salsa. I make this salsa both with and without, usually with. The vinegar adds a big of brightness, the Worcestershire some depth and the oregano, well, some thing herby. For you, maybe take a taste without and then decide. It may depend on how flavorful the tomatoes are.

FOR MORE INFO If you "skipped straight to the recipe," please scroll back to the top of this page for ingredient information, ingredient substitutions, tips and more. If you print this recipe, you'll want to check the recipe online for even more tips and extra information about ingredient substitutions, best results and more. See .

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Still Hungry?

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Slow-Roasted Tomatoes All Tomatoes


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~ Roasted Nopalito Tomatillo Salsa ~
~ Cauliflower Steaks with Warm Corn & Poblano Salsa ~
~ more salsa recipes ~
from A Veggie Venture

~ Best Quick Tomato Salsa (Red Salsa) ~
~ Green Chile Sauce (Salsa Verde) ~
~ Avocado, Cucumber, Mango Salsa ~
from Kitchen Parade, my food column

Seasonal Eating: Late Summer Across the Years

Slow-Roasted Tomatoes (an annual obsession) Pasta with Slow-Roasted Tomatoes Cauliflower Tomato Medley Potato Okra Curry (hello, Meatless Monday) Slow-Roasted Tomato Salsa Steamed Butternut Squash in a Collapsible Steamer Basket (Slooow) Baked Potatoes (this week's favorite!) Balkan Eggplant Casserole Apple Cider Vinaigrette (my fav make-ahead salad dressing) Rosemary Potatoes Calabacitas (great with garden zucchini!) Beet Salad with Sumac, Yogurt & Pita Pennsylvania Dutch Green Beans with Bacon Tomato Recipes – Alphabet of Vegetables Slow Cooker Green Beans & Tomatoes Slow Cooker Tomato Grits Mexican Cauliflower "Rice" (great for meal prep!)

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2005 & 2022

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Alanna, now you have given me an idea what to make for dinner! Not exactly what you have posted but some kind of Ilva-version. Thanks, I needed the inspiration!

  2. Should roast your jalepenos too!

  3. This sounds fabulous--and your photo is gorgeous--but tomatoes were "over" here about a month and a half ago. Fortunately, I did roast some when I had a surplus. Wish they weren't all gone!

  4. Ilva ~ can't wait to see what you come up with!

    Kalyn ~ know you're a real fan of slow-roasted tomatoes, too. Your photo tutorial is just excellent.

    Jeff ~ have pickled jalapenos but haven't, yet!, roasted them!

    Susan ~ ** blush ** but am lucky to have two more weeks left

  5. I am roasting tomatoes right NOW as we speak!

    And I have jalapenos that I want to pickle too, now I see where I can turn for help on that.

  6. Yup, I'm still roasting! The tomatoes freeze beautifully, and there's nothing better than pulling them out of the freezer in the middle of winter, when the market tomatoes look like plastic.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna