Chunky Roast Tomato Salsa. A rich and spicy salsa using roasted tomatoes.
5 from 1 vote

Chunky Roasted Tomato Salsa

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 serves
Author: Marie Roffey
This chunky roasted tomato salsa is rich and spicy and a perfect accompaniment to your next Mexican fiesta or grill night.
Course: Condiment
Cuisine: Italian
Keyword: roasted tomatoes, tomato salsa, tomatoes


  • 600 g cherry tomatoes
  • 1 red onion, cut in half
  • 1 clove garlic (not peeled)
  • 1 red chilli
  • 1/2 cup coriander leaves
  • 2 limes, juiced
  • 1 1/2 teaspoons sugar
  • pinch of salt


  • Preheat the oven to 180C / 350F. Line a baking tray with baking paper
  • Lay 500g of  tomatoes, one half of the onion, garlic and chilli on the baking tray and roast for 20 minutes until cooked and blackened a little on the outside. 
  • Finely slice the other half of the onion and mix it in a small bowl with 1/2 a teaspoon of the sugar and the juice of one lime. Allow to marinate until required. 
  • Chop the remaining 100g of tomatoes into chunks and put aside until required.
  • Once cooked, remove skin from garlic and stalk from the chilli. and place all roasted vegetables into a blender. Add the coriander leaves, the rest of the lime juice and sugar and a pinch of salt. Puree until thick and nearly smooth. 
  • Pour the puree into a bowl, fold through most of the tomatoes and marinated onion, leaving the rest to scatter on top of the salsa. .