Slow-Roasted Tomato Salsa ♥

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

Hurry! Time is running out!
It's time! Don't let the window slam shut!

This is the first time I've used slow-roasted tomatoes in their "raw" state ... not that they're raw, exactly, after 12 hours in a slow oven.

But this salsa is absolutely delicious. There's a smoky depth to the tomatoes that makes the outcome unusual and familiar both at once. It worked beautifully as a base for pan-fried fish and later, aside a supper omelet.

FROM THE ARCHIVES ... Wondering what to do with roasted tomatoes? Just look at all these wonderful possibilities! And here's how to roast tomatoes.

Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2 cups
Weight Watchers 1 point per quarter cup
NetCarb 8 per quarter cup

About 2 cups slow-roasted tomatoes, broken apart with fingers or a fork
2 teaspoons jalapeno, minced
1 clove garlic, minced
2 green onions, chopped
1 teaspoon red wine vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon dried oregano (I liked how the dried herb paired with the depth of the roasted tomato but fresh would likely be great, too)
1/4 cup chopped fresh cilantro
Salt & pepper to taste

Mix all ingredients. Drain a bit if needed, but do save the juices for something else!

Per Quarter Cup: 65 Cal (30% from Fat, 11% from Protein, 59% from Carb); 2 g Protein; 2 g Tot Fat; 0 g Sat Fat; 11 g Carb; 3 g Fiber; NetCarb8; 16 mg Calcium; 1 mg Iron; 28 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

SLOW-ROASTED TOMATO SALSA 1 batch, 2t jalapeno, 1cl garlic, 2green onion, 1t red wine vinegar, 1t Worcestershire, ¼t dried oregano, ¼ c cilantro, S&P, , ¼c =WW1 VV06

(c) Copyright 2006 Kitchen Parade
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. (So sorry, as of 4/23/22, I’ve had to turn comments off to prevent hundreds of spam comments a day. Stupid Spammers.) ~ Alanna