Category: Side Dishes

Plus, it’s incredibly adaptable. Want more heat? Add a dash of jalapeño. Prefer a smoky undertone? Char the tomatoes slightly before chopping. Every batch becomes a canvas for your personal touch, making it uniquely yours each time.

Roasted Tomato Salsa

This roasted tomato salsa is made by charring tomatoes and peppers to develop a smoky depth, then blending with onions and herbs for a vibrant, chunky texture. The roasting process enhances sweetness and adds a complex smoky flavor, resulting in a flavorful, rustic condiment.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 4 medium tomatoes preferably cherry or heirloom for extra flavor
• 1 yellow onion preferably a sweet or yellow onion
• 2 cloves garlic minced
• 1 jalapeño jalapeño pepper optional, for heat
• 2 tablespoons olive oil for roasting
• 1 bunch cilantro chopped, for freshness
• to taste salt adjust after blending
• to taste pepper optional, for seasoning

Equipment

• Baking sheet
• Blender or food processor
• Tongs
• Knife
• Cutting board

Method

 

1. Preheat your oven to 425°F (220°C). Place the tomatoes, sliced onion, and jalapeño on a baking sheet, drizzling with olive oil to help them caramelize and develop flavor. Roast for about 15-20 minutes until the tomatoes are roasted and slightly charred, the onion is softened, and the jalapeño is charred for extra smoky flavor.
2. Remove the baking sheet from the oven and let the vegetables cool slightly. Use tongs to transfer the roasted tomatoes, onion, and jalapeño into a blender or food processor.
3. Add the minced garlic, chopped cilantro, and a pinch of salt and pepper to the blender. Blend briefly until the ingredients are combined but still retain some texture, about 10-15 seconds.
4. Taste the salsa and adjust the seasoning with more salt, pepper, or cilantro if desired. If you prefer a smoother salsa, blend a bit longer; for chunkier texture, pulse briefly.
5. Transfer the salsa to a bowl and serve immediately for the freshest flavor, or refrigerate for up to a day to let the smoky notes deepen. Enjoy it with chips, tacos, or grilled dishes.

Notes

For extra smokiness, char the tomatoes directly over a gas flame or grill. Adjust the heat level with more or less jalapeño according to taste.

Imagine a kitchen where fresh tomatoes simmer until they release a fragrant, slightly smoky aroma that fills the entire space. This tomato sauce isn’t just for pasta; it’s a versatile companion for roasted vegetables, grilled meats, or even spooned over toasted bread with a sprinkle of fresh basil. The secret lies in the unexpected splash of warm spices that elevate its flavor profile beyond the ordinary.

As I chop and sauté, memories flood in of summer days running through tomato vines and the joy of creating something that feels both nostalgic and inventive. This recipe is my go-to for whenever I want a burst of sunshine on my plate, especially when tomatoes are in peak season. It’s simple, but the punch of flavor makes every bite stand out.

Homemade Tomato Sauce with Warm Spices

This tomato sauce is made by simmering fresh tomatoes with aromatic spices until they break down into a thick, flavorful puree. The sauce has a slightly smoky aroma and a smooth, vibrant texture, perfect for drizzling over pasta, vegetables, or grilled meats, or spreading on toast. Its richness is enhanced by warm spices that add depth to the classic tomato base.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Universal

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups ripe tomatoes, chopped preferably plum or roma for richer flavor
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic vinegar

Equipment

• Large saucepan
• Wooden spoon

Method

 

1. Heat olive oil in a large saucepan over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent and aromatic, about 5 minutes, listening for the gentle sizzle.
3. Stir in the minced garlic and cook for another minute, noticing the fragrant aroma filling the kitchen.
4. Add the ground cumin, smoked paprika, and cayenne pepper, stirring constantly until the spices coat the onions and garlic with vibrant color.
5. Pour in the chopped tomatoes, stirring to combine everything into a bubbling, slightly thickened mixture.
6. Season with salt and black pepper, then lower the heat to simmer gently, partially covering the pan, and cook for about 20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly.
7. Stir in the balsamic vinegar to add a touch of brightness and depth to the flavor.
8. Simmer for another 5 minutes, letting the flavors meld and the sauce develop a rich, smooth consistency.
9. Remove from heat and let the sauce cool slightly before serving or blending for a smoother texture.

Notes

For a chunkier sauce, leave some tomato pieces intact. For a smoother sauce, blend briefly using an immersion blender once cooled.

Seasonal and fresh, this sauce pairs beautifully with whatever you’re craving right now. It’s a treasure for weeknight dinners or a quick weekend project — effortless yet impressive. Honestly, once you make it, it might become your forever staple.