Roasted Tomato Salsa

Pair this salsa with Spicy Tortilla Chips for a snack. It is also delicious served over grilled fish.


7 servings (serving size: 1/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 26
Fat 1.2 g
Satfat 0.2 g
Protein 0.7 g
Carbohydrate 3.9 g
Cholesterol 0 mg
Iron 0.4 mg
Sodium 74 mg
Caloriesfromfat 37 %
Fiber 0.9 g
Calcium 6 mg


1 pint grape or cherry tomatoes
1 1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
Cooking spray
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, minced


Preheat oven to 425°.

Remove stem end from tomatoes; place in colander and rinse under cold running water. Drain well.

Place tomatoes in a bowl; drizzle with oil, and sprinkle with salt and cumin. Toss gently. Place tomato mixture on a large jelly roll pan coated with cooking spray. Bake at 425° for 14 minutes or until tomatoes begin to shrivel and juices evaporate. Transfer tomatoes to a small bowl. Add onion, cilantro, lime juice, and garlic. Toss gently. Cool to room temperature; cover and chill until ready to serve.


Oxmoor House Healthy Eating Collection

January 2004
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