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Roasted Tomato Salsa

A mix of vegetables, herbs, and spices make this classic tomato salsa recipe endlessly customizable.
A jar of roasted tomato salsa surrounded by the produce used to make it
  • Makes 12 servings
  • Prep Time 10 minutes
  • Cook Time 30 minutes


  • 5 medium tomatoes, cut in half with seeds removed
  • 1 tsp. extra-virgin olive oil
  • 1/2 jalapeño, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup chopped green onions
  • 2 tbs. lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 tbs. chopped fresh oregano
  • 1 tsp. minced fresh garlic
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper


Preheat the oven to 400 degrees F. Place the tomato halves on a baking sheet coated with the olive oil. Roast the tomatoes for 20 minutes or until they have a browned. Cool.
Place roasted tomatoes in a blender with the remaining ingredients and blend until smooth (about 30 seconds). (If you like hot salsa, add extra jalapeño!)

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Cary Neff

Cary Neff is the vice president of corporate culinary services and Morrison Healthcare and the author of the New York Times bestseller Conscious Cuisine.


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