This Roasted Cherry Tomato Salsa Recipe is packed with fire-roasted cherry tomatoes, garlic, cilantro, and a hint of smoky jalapeño heat.
I love making homemade salsa from cherry tomatoes when I have way too many in the summer. I usually make a fresh cherry tomato salsa that is similar to a pico de gallo, but I also really love this roasted cherry tomato salsa.
Roasting the tomatoes makes them sweeter, so it completely changes the flavor of the salsa.
Cherry tomato salsa is one of my favorite ways to use summer tomatoes because you don’t have to peel the tomatoes and you can use a food processor to make it. It saves a lot of time and it is such an easy recipe.
Roasted Salsa Ingredients
This is just a quick overview of the ingredients that you’ll need for the best roasted salsa recipe. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Olive Oil
- Cherry Tomatoes or Grape Tomatoes
- Onions
- Jalapeños
- Garlic Cloves
- Cilantro
- Lime
- Spices – Cumin, Oregano, Cayenne Pepper, Kosher Salt, & Black Pepper
How to Make Roasted Cherry Tomato Salsa
1. Set your oven to broil and move a rack to the top position.
2. Peel and quarter the onions, peel the garlic, and wash the tomatoes. Toss the tomatoes, onions, peppers, and garlic in olive oil, then spread everything out on a rimmed baking sheet. Don’t peel the tomatoes.
3. Place the baking sheet under the broiler for about five minutes, then shake the baking sheet to rotate and flip everything. Broil a little longer to get all sides – and until the veggies are as charred as you would like.
(In the pictures above, everything is only roasted – not charred. Roasting brings out the sweetness of the tomatoes and charring adds a fire-roasted flavor, so you can choose to char the tomatoes as much as you would like.)
4. Remove the baking sheet from the oven and allow the veggies to cool slightly. The tomatoes will burst with really hot liquid if you don’t allow them to cool.
5. Slice open the jalapeños and remove the seeds and membranes. Add them to a food processor (or blender) with the onions and garlic, then lightly chop them. Then add the tomatoes, cumin, lime juice, oregano, and cilantro and blend until smooth.
6. Transfer the salsa to an airtight container. For the best flavor, allow the salsa to sit in the fridge for at least an hour, but longer – 2-3 hours – will allow the flavor to develop the most.
7. Taste the salsa, then add the salt, cayenne, and black pepper. Stir and taste the salsa again. Adjust the seasoning as needed – depending on the sweetness or tartness of the tomatoes, I’ve found that I sometimes have to adjust the lime, salt, or pepper to balance it out.
8. Serve the salsa with tortilla chips, tacos, or nachos.
Storage
Store leftover salsa in an airtight container in the fridge.
Be sure to eat it up within 3-5 days.
Variations
- If you want to make a spicy salsa, add an extra jalapeno or vice versa to make a mild salsa.
- If you want to make a garlic-forward salsa, increase the amount of garlic cloves.
- Add chipotles in adobo to increase the smokiness.
- Use different peppers to change the flavor of the salsa.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Roasted Cherry Tomato Salsa
Ingredients
- 2 teaspoons olive oil
- 2 cups cherry tomatoes about 1 pint
- 1 yellow onion quartered
- 4-6 cloves garlic more if desired
- 3 jalapeños
- ½ cup fresh cilantro leaves only
- 1 lime juiced
- ¼ teaspoon ground cumin
- 1 pinch cayenne pepper or to taste
- 1 pinch dried oregano or to taste
- 1 pinch kosher salt or to taste
- 1 pinch black pepper or to taste
Instructions
- Set your oven to broil and move a rack to the top position.
- Peel and quarter the onions, peel the garlic, and wash the tomatoes. Toss the tomatoes, onions, peppers, and garlic in olive oil, then spread everything out on a rimmed baking sheet. Don’t peel the tomatoes.2 teaspoons olive oil, 2 cups cherry tomatoes, 1 yellow onion, 4-6 cloves garlic, 3 jalapeños
- Place the baking sheet under the broiler for about five minutes, then shake the baking sheet to rotate and flip everything. Broil a little longer to get all sides – and until the veggies are as charred as you would like.
- Remove the baking sheet from the oven and allow the veggies to cool slightly. The tomatoes will burst with really hot liquid if you don’t allow them to cool.
- Slice open the jalapeños and remove the seeds and membranes. Add them to a food processor (or blender) with the onions and garlic, then lightly chop them.
- Then add the tomatoes, cumin, lime juice, oregano, and cilantro and blend until smooth.½ cup fresh cilantro, 1 lime, ¼ teaspoon ground cumin, 1 pinch dried oregano, 2 cups cherry tomatoes
- Transfer the salsa to an airtight container. For the best flavor, allow the salsa to sit in the fridge for at least an hour, but 2-3 hours will allow the flavor to develop the most.
- Taste the salsa, then add the salt, cayenne, and black pepper. Stir and taste the salsa again. Adjust the seasoning as needed – depending on the sweetness or tartness of the tomatoes, I've found that I sometimes have to adjust the lime, salt, or pepper to balance it out.1 pinch kosher salt, 1 pinch black pepper, 1 pinch cayenne pepper
- Serve the salsa with tortilla chips, tacos, or nachos.
Notes
Storage
Store leftover salsa in an airtight container in the fridge. Be sure to use it up within 3-5 days.Variations
- If you want to make a spicy salsa, add an extra jalapeno or vice versa to make a mild salsa.
- If you want to make a garlic-forward salsa, increase the amount of garlic cloves.
- Roasting brings out the sweetness of the tomatoes and charring adds a fire-roasted flavor, so you can choose to lightly roast or char the tomatoes as much as you would like.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
