Roasted Tomato-Garlic Salsa


Preparation info

  • Difficulty


  • Makes


    half pint jars

Appears in

The Art of Preserving

The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Plum tomatoes have firm flesh that holds up well during cooking, making them a good choice for this spicy salsa. Other varieties can be substituted, but make sure the tomatoes are not overripe. To tame the heat in this versatile salsa, use only 1 jalapeño chile.


  • lb (1.75 kg) plum (Roma) tomatoes or other firm-fleshed sauce tomatoes
  • 1 or 2 jalapeño chiles
  • 3 Tbsp olive oil
  • 1 large white onion, cut into chunks
  • 10 large cloves garlic, unpeeled
  • ¼ cup (2 fl oz/60 ml) fresh lime juice, or to taste
  • 1 tsp salt
  • cup (½ oz/15 g) chopped fresh cilantro (fresh coriander), or to taste


Have ready hot, clean jars and their lids.

Preheat the broiler (grill). Combine the tomatoes and chile(s) on a baking sheet. Toss with 2 Tbsp of the olive oil and broil (grill) until lightly and evenly charred, 6–10 minutes. Transfer to a plate and let cool slightly. Halve, core, and seed the tomatoes. Halve and seed the chile(s). Place the chile(s) in a food processor.

Preheat the oven to 425°F (220°C). Combine the onion and garlic on the baking sheet, toss with the remaining 1 Tbsp olive oil, and roast until tender and charred at the edges, 10–12 minutes. Add the onion to the processor, then the garlic, squeezing the cloves from their skins. Process until finely chopped. Add the tomatoes and pulse until finely chopped. Transfer the mixture to a large nonreactive saucepan and stir in the lime juice and salt. Bring to a boil over medium-high heat, reduce the heat to low, and simmer, uncovered, for 15 minutes. Add the cilantro and simmer for 5 minutes.

Ladle the hot salsa into the jars, leaving ¼ inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

Process the jars for 15 minutes in a boiling-water bath (for detailed instructions, including cooling and testing seals, Canning Step by Step). The sealed jars can be stored in a cool, dark place for up to 6 months. If a seal has failed, store the jar in the refrigerator for up to 1 week.