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    You are in: Home / Recipes / Roasted Tomato Salsa Recipe
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    Roasted Tomato Salsa

    Roasted Tomato Salsa. Photo by CountryLady

    1/1 Photo of Roasted Tomato Salsa

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    15 mins

    1 hrs 25 mins

    Derf's Note:

    Can't beat salsa made from freshly harvested vine ripened tomatoes. Roasting results in a rich full falavoured sweet sauce. The chillies are mild and go well with the richness of the roasted tomatoes. evolved from Mexican, healthy ways with a favourite cuisine. (chill time 1 hour)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325f degrees.
    2. 2
      Cut the tomatoes into quarters and place them on a baking tray.
    3. 3
      Peel the shallots and garlic and add them to the roasting pan.
    4. 4
      Sprinkle with sea salt.
    5. 5
      Roast in the oven for 1 1/4 hours or until the tomatoes are beginning to dry.
    6. 6
      Do not let them burn or blacken or they will have a bitter taste.
    7. 7
      Leave the tomatoes to cool, then peel off the skins and chop the flesh finely.
    8. 8
      Place in a bowl.
    9. 9
      Remove the outer layer of skin from any shallots that have toughened.
    10. 10
      Using a large, sharp knife, chop the shallots and garlic roughly, place them with the tomatoes in a bowl and mix.
    11. 11
      Strip the rosemary leaves from the woody stem and chop them finely.
    12. 12
      Add half to the tomato and shallot mixture and mix lightly.
    13. 13
      Soak the chillies in hot water for about 10 minutes until soft; drain.
    14. 14
      Remove the stalks, slit them and scrape out the seeds with a sharp knife.
    15. 15
      Chop the flesh finely and add it to the tomato mixture.
    16. 16
      Stir in the lemon rind and juice, the olive oil and the sugar.
    17. 17
      Mix well, taste and add more salt if needed.
    18. 18
      Cover and chill for a least an hour before serving, sprinkled with the remaining rosemary.
    19. 19
      It will keep up to a week in the fridge.
    20. 20
      Note: Use plum tomatoes or vine ripened tomatoes, which have more flavour that tomatoes that have been grown for their keeping properties rather than their flavour.
    21. 21
      Cherry tomatoes make delicious roast tomato salsa and there is no need to peel them after roasting.

    Ratings & Reviews:

    • on August 31, 2007

      45

      Don't let the number of steps fool you - its not complicated! I used Juliette tomatoes from our garden which are in between a cherry & a roma - the skin peeled off very easily after roasting. Aside from using jalapeno peppers (also from our garden), I followed the directions. I served the salsa with Tostitos Scoops ...... prefer room temperature over chilled. Thanx Derf!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Roasted Tomato Salsa

    Serving Size: 1 (132 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 77.5
     
    Calories from Fat 42
    55%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 8.0 mg
    0%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.5 g
    14%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    fresh rosemary

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