Rustic Roasted Cherry Tomato Salsa (Print Version)

Learn to make vibrant, rustic roasted cherry tomato salsa. Sweet, smoky, and tangy flavors in a simple, personal recipe.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Garden Fresh Stars

01 - 2 pints (about 4 cups) cherry tomatoes
02 - 1/2 red onion, roughly chopped
03 - 4-5 garlic cloves, whole, unpeeled
04 - 1-2 jalapeños, deseeded and roughly chopped (optional)

→ Flavor Builders

05 - 3 tbsp olive oil
06 - 1 tsp ground cumin
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt (plus more to taste)
09 - 1/4 tsp black pepper

→ Zesty Finishers

10 - 1/2 cup fresh cilantro, roughly chopped
11 - 2 tbsp fresh lime juice (from 1-2 limes)

→ Optional Kickers

12 - Pinch of smoked paprika
13 - A tiny pinch of sugar (if tomatoes aren't sweet enough)

# Instructions:

01 - Okay, first things first! Grab a big baking sheet – line it with parchment paper if you're like me and hate scrubbing later. Toss your beautiful cherry tomatoes, chopped red onion, and whole garlic cloves with a generous drizzle of olive oil, a sprinkle of salt, pepper, cumin, and chili powder. Give it all a good mix right on the sheet. Spread everything out in a single layer; overcrowding is a no-go here, trust me! Pop it into a preheated oven at 400°F (200°C) for about 20-25 minutes. You're looking for those tomatoes to burst and get beautifully caramelized edges. The smell, oh my gosh, the smell is incredible at this point!
02 - Once those veggies are gloriously roasted, pull the tray out of the oven. This is where I always want to dive right in, but patience, my friend, patience! Let everything cool down on the baking sheet for a good 10-15 minutes. This step is crucial because it allows the flavors to settle a bit and makes handling everything much easier. Plus, trying to blend hot ingredients can lead to a messy kitchen explosion, and nobody wants that! I learned that the hard way, honestly.
03 - Now for the fun part! Carefully transfer all those roasted goodies from the baking sheet into a food processor. Don't worry about peeling the garlic; the skins should slip right off easily once cooled, or you can just squeeze the soft cloves out. Add your fresh cilantro and a good squeeze of lime juice. If you're using jalapeño, throw that in too. Pulse it a few times until you get your desired consistency. I like mine a bit chunky, but you do you! Just don't over-blend, or you'll end up with soup, not salsa!
04 - Once you've got that beautiful base, give it a taste. This is your moment to shine! Does it need more salt? A little more pepper? Perhaps another squeeze of lime for extra zing? Don't be shy; adjust to your heart's content. I often find I add a tiny bit more cumin or chili powder here, just to really deepen that smoky flavor. This step is all about personal preference, so trust your taste buds. It's your kitchen, your rules!
05 - This is the most important step! Grab a chip (or a spoon, no judgment here) and taste your roasted cherry tomato salsa. Seriously, don't skip this. Does it need more salt? More lime? A tiny pinch of sugar if your tomatoes weren't super sweet? This is where you make it *perfect* for your palate. I often add a bit more salt than I think I need initially, as the roasted flavors can handle it. Sometimes I even add a dash of smoked paprika for an extra layer of smoky goodness. Experiment!
06 - Once you're happy with the flavors, transfer your gorgeous roasted cherry tomato salsa to a bowl. Now, here's another little secret: let it sit for at least 30 minutes, or even better, an hour, at room temperature. Those flavors need time to get to know each other, to mingle and deepen. It’s like letting friends catch up – everything just gets better with a little time. The final result should be vibrant, smoky, tangy, and totally irresistible. You'll see, it's worth the wait!

# Notes:

01 - Always roast your garlic whole with the skin on; it keeps it from burning and makes it super sweet.
02 - Store in an airtight container in the fridge for up to a week; flavors deepen overnight.
03 - No red onion? Shallots work in a pinch for a milder flavor, or a sweet yellow onion.
04 - Serve at room temperature for the best flavor, allowing all those roasted notes to shine.

# Equipment Needed:

01 - Baking sheet
02 - parchment paper
03 - food processor

# Nutrition (Per Serving):

Calories: 75
Total Fat: 5g
Total Carbohydrate: 8g
Protein: 1g

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