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Roast tomato salsa recipe

Roast tomato salsa recipe

2 ratings

With a light spice and great depth of flavour this roasted tomato salsa recipe is easy-to-make and perfect served with meats, fish or even just as a dip. Roast your veg until lightly blackened and blistered then blitz or pulse to your desired consistency and top with coriander. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 80 calories / serving
  • Healthy
  • Vegetarian


  • 500g tomatoes
  • 2 garlic cloves
  • olive oil
  • 1 jalapeno chilli
  • ½ onion, peeled and finely chopped
  • juice of 1 lime
  • 1tbsp coriander leaves, chopped
  • salt
  • pepper
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 5%
  • Sugars

    5g 6%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 6g Protein 1.4g Fibre 2.1g


  1. Preheat the oven to 220°C, 425°F, Gas Mark 7.
  2. Place the tomatoes in a large roasting in with the unpeeled garlic cloves and chilli and drizzle lightly with olive oil. Roast in the oven until the skins are blackened and the tomatoes are soft – about 40 minutes. Leave to cool.
  3. Remove the skins from garlic, then place the contents of the roasting tin in either a pestle and mortar if you have one, or a food processor. Add the onion and lime juice and either pound or pulse until you have a rough consistency – not too smooth.
  4. Add the coriander leaves and season.

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