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Roasted Tomato Salsa

Roasted Tomato Salsa

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

Oxmoor House JANUARY 2004

  • Yield: 7 servings (serving size: 1/4 cup)
  • Cook time: 14 Minutes
  • Prep time: 8 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 26
  • Fat: 1.2g
  • Saturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 3.9g
  • Cholesterol: 0mg
  • Iron: 0.4mg
  • Sodium: 74mg
  • Calories from fat: 37%
  • Fiber: 0.9g
  • Calcium: 6mg

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Roasted Tomato Salsa Recipe