When tomatoes are out of season and you must have salsa, try this one instead of a fresh salsa. The roasted tomatoes will have more flavour and a better texture. This recipe is delicious but even better when tomatoes are in season.

If you love Mexican food as much as me, check these recipes while you’re here:

Pulled jackfruit tacos
Salsa verde
Portabello mushroom fajitas

Roasted tomato salsa


1 small red pepper, chopped into 1.25cm (½ inch) pieces
1 large punnet of cherry tomatoes, stems removed
1 small onion, finely chopped
1 jalapeño or green chilli, seeds removed
1 garlic clove, chopped
olive oil
10g fresh coriander
¼ tsp ground cumin
juice of 1 lime
salt and pepper to taste


1. Preheat the oven to 200°C / Gas Mark 6.

2. Place the chopped red pepper, cherry tomatoes, onion, jalapeño and garlic on a baking sheet and drizzle with olive oil. Roast for 10-15 minutes.

3. When done, place in a bowl and add the remaining ingredients. Purée with a hand blender until smooth. Taste and adjust the seasoning.

Find more delicious recipes like this one in my debut cookbook, The Veg Table.

Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!


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