Roasted Cherry Tomato Salsa with fresh tomatoes

This easy Roasted Cherry Tomato Salsa is delicious and a great way to use up an abundance of cherry tomatoes! It’s a simple salsa with fresh tomatoes. What could be better? Save this recipe! 

Salsa was one of my first true food loves. Or at least, it’s one of the first foods I remember completely gorging myself on with friends as an adult. That counts as love right? I think so.

As it happens, salsa is also one of the easiest things to make. This is probably why I started experimenting with salsa recipes while I was in college – feeding roommates and random fraternity men (some of whom are great friends now).

Creating Salsa with fresh tomatoes

This summer, I have an incredible abundance of cherry tomatoes growing in the garden. I decided to make salsa with fresh tomatoes to use them all up. Well, not all. There’s so many that I could feed the state salsa.

You might think that cherry tomatoes aren’t great for anything other than a salad, but I beg you to think otherwise!

These sweet, little pops of joy are perfect for Roasted Cherry Tomato Salsa. Because cherry tomatoes are generally more sweet than their larger counterparts, they really make a delectable salsa with fresh tomatoes that you will want to dig into.

Also, using the cherry tomatoes for this, frees up your larger tomatoes like the Heirloom Tomatoes and more savory fruits for things like this Roasted Red Pepper and Tomato Soup {HERE} or this Tomato Soup with fresh basil {HERE}.

Because the cherry tomatoes are so delicious on their own, you don’t need a lot of ingredients to make this Roasted Cherry Tomato Salsa. In this recipe I include a red onion, a jalapeño or two (with or without seeds depending on your love of spice) and some salt, pepper, lime juice and herbs. That’s it. Simple, right?

Serving size and storing salsa with fresh tomatoes

I made a big batch of my Roasted Cherry Tomato Salsa. In fact, this recipe will make about 5, 8 oz. canning jars {HERE} that you can either keep in the refrigerator or can and seal them up throughout the winter. I tend to keep these in the fridge and eat them up. They will keep for about a month that way without sealing thanks to some of the natural preservatives in the lime juice.

Tips for making Roasted Cherry Tomato Salsa

• I have 1-2 jalapeños listed in this recipe. You can use one or two depending on your preferred spice level and remove the seeds or leave them. I make it with one large jalapeño with most of the seeds removed.
• To get the flavor right in this salsa with fresh tomatoes, I truly believe it is important to chill this before flavoring it. I always refrigerate it for at least a few hours before adding in the salt, lime and other ingredients. This gives the roasted ingredients time to mingle and merge too so you get a more true flavor.
• I make this using my favorite food processor, which you can find {HERE} to make the Roasted Cherry Tomato Salsa. You can also use a blender. It’s a little small but I just love this food processor so much that I bought two.

Thank you so much for visiting today, friends! I hope that you love this Roasted Cherry Tomato Salsa recipe. You can find the full, printable recipe below.

Roasted Cherry Tomato Salsa

This easy Roasted Cherry Tomato Salsa is delicious and a great way to use up an abundance of cherry tomatoes! It's a simple salsa with fresh tomatoes. What could be better? Save this recipe! 

5 from 6 votes

Print Pin Rate

Course: Appetizer, Snack

Cuisine: American, Mexican, Spanish

Keyword: Roasted Cherry Tomato Salsa, Roasted tomato salsa, Salsa with fresh tomatoes

Servings: 5 8 oz jars

Author: Rachel

Equipment

• Food processor

Ingredients

• 7 cups cherry tomatoes (red or orange)
• 1-2 Jalapeños (Seeds removed if preferred)
• 1 large red onion
• 2/3 cup fresh squeezed lime juice
• 1/2 cup cilantro, minced
• 1 Tbsp table salt Add more to taste as needed.
• 2 tsp. garlic powder
• 1 tsp. cumin
• 1 tsp. garlic salt
• 1/2 tsp. dried oregano
• Spray olive oil

Instructions

• Preheat oven on broil
• Add fresh, washed cherry tomatoes, onion and jalapeños to a baking sheet lined with parchment paper.
• Spray everything with olive oil and add to the broiler for 10 minutes.
• Combine everything in a food processor, including the juices, and blend. You can do this in parts if the food processor is small.
• Add to an airtight container and refrigerate at least three hours. Ideally 6 -12 hours.
• Add in the salt, pepper, lime juice, garlic powder, garlic salt, oregano, cumin and cilantro. Mix well and then enjoy.
• Store in an airtight container in the refrigerator for up to 4 weeks. If you want to keep it longer than that I recommend canning.