Name: Roasted Cherry Tomato Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 pint cherry tomatoes or grape tomatoes; ¼ white onion; 2 jalapeño peppers; 2 cloves garlic (smashed, peeled, and minced); 1 lime , juiced; ¼ tsp ground cumin; ¼ tsp salt plus extra to taste; ⅛ tsp black pepper plus extra to taste; ⅛ tsp dried oregano; 1 cup fresh chopped cilantro or to taste; 1-2 Roma tomatoes for topping, optional

If you’re searching for a fresh, vibrant, and absolutely irresistible dip, Roasted Cherry Tomato Salsa is about to become your next kitchen obsession. Bursting with sweet-tart cherry tomatoes, smoky jalapeños, and zingy lime, this colorful salsa comes together fast and brings a deliciously bright punch to any table. It’s perfect as an appetizer, snack, topping, or side—and yes, it tastes miles better than anything you’d find in a jar. Let me show you how simple it is to whip up this Roasted Cherry Tomato Salsa and brighten your meals in no time!

Roasted Cherry Tomato Salsa Recipe - Recipe Image

Ingredients You’ll Need

This recipe relies on a handful of humble ingredients that sing when roasted and blended together. Each ingredient is carefully chosen, contributing freshness, depth, spice, or a burst of bright color, making every scoopworthy bite one to remember!

Cherry or grape tomatoes: Their natural sweetness and juiciness intensify in the oven, giving this salsa its signature flavor.
White onion: Adds mellow sharpness and a bit of crunch, rounding out the salsa’s flavor profile.
Jalapeño peppers: Bring the heat! You control the spice level by keeping or removing the seeds.
Garlic (smashed, peeled, minced): Roasts up mellow and aromatic, weaving deep savory notes throughout.
Lime (juiced): Delivers zesty acidity and brightness with every bite.
Ground cumin: Adds earthy, warm complexity in the background.
Salt: Essential for pulling together and enhancing all the flavors.
Black pepper: For a subtle bit of heat and depth.
Dried oregano: Adds a fragrant, herby note that complements the tomatoes beautifully.
Fresh cilantro (chopped): Finishes things off with a fresh, peppery kick and bold green color.
Roma tomatoes (optional, for topping): Dice a few for topping if you like chunks—totally delicious!
Spray oil: Keeps roasting even while delivering a touch of richness to the vegetables.
Foil or parchment paper: Makes cleanup a breeze and helps roast the veggies evenly.

How to Make Roasted Cherry Tomato Salsa

Step 1: Prepare and Preheat

Move your oven rack to the top position (or the one just below if you need more room), then preheat your broiler on high. This way the veggies get the ideal char for that roasted flavor. Line a rimmed baking sheet with foil or parchment paper and give it a quick spritz of oil—this minimizes sticking and makes cleanup much easier later.

Step 2: Decide Your Heat Level

This salsa is so fun because you can make it as mild or spicy as you like! Leave the seeds in the jalapeños for bolder heat, or gently remove them (along with the white ribs) for something a little tamer. Slice the peppers into discs to get plenty of smoky, spicy char during roasting. If you’re a heat lover, go wild and keep those seeds in—otherwise, customize away to your heart’s content.

Step 3: Roast the Veggies

Spread your cherry tomatoes, sliced jalapeños, and pieces of white onion out evenly on your prepped baking sheet. Roast under the broiler for 5 minutes, then carefully rotate the pan 180 degrees for even charring and roast for an additional 5 minutes. The tomatoes and peppers should blister and blacken in places, and the aromas will tell you you’re on the right track! If you prefer a slower roast or less char, move the pan to the center rack and add an extra 5–10 minutes.

Step 4: Cool and Blend

Let the roasted veggies cool just a bit so you don’t steam up your food processor or blender. Be sure to save all the flavorful juices! Transfer everything except the cilantro and optional Roma tomatoes into your food processor. Blitz it a few times—blend it until you reach your favorite chunky or smooth consistency. If you love a chunkier salsa, pulse less; for something velvety, blend a bit more. At this stage, sprinkle in the ground cumin, salt, black pepper, dried oregano, minced garlic, and squeeze in the fresh lime juice.

Step 5: Add the Finishing Touches

Now it’s time for the magic. Fold in the freshly chopped cilantro for a vibrant green pop of flavor. If you want extra texture, finely dice the optional Roma tomatoes and sprinkle them over the top for a colorful, chunky finish. Give it a quick taste—then add more lime, salt, or cilantro if you like. Chill the Roasted Cherry Tomato Salsa until cold, though it’s also fantastic slightly warm or at room temperature. Grab your favorite tortilla chips, and get ready to dive in!

How to Serve Roasted Cherry Tomato Salsa

Garnishes

A great salsa deserves great garnishes! Give your Roasted Cherry Tomato Salsa an extra sprinkle of chopped cilantro, a wedge of lime on the side, or a scattering of finely diced fresh Roma tomatoes. If you want to get fancy, a few crumbles of queso fresco or thinly sliced green onions make your bowl especially inviting.

Side Dishes

Think beyond chips! This salsa is incredible spooned over grilled chicken, drizzled onto tacos, dolloped over eggs, or served alongside black bean quesadillas. Roasted Cherry Tomato Salsa also jazzes up grain bowls, burritos, or even spooned on roasted potatoes for an unexpected twist.

Creative Ways to Present

Serve it straight from a rustic bowl for a casual vibe, or layer it in individual shot glasses for a party. Or try making Roasted Cherry Tomato Salsa as part of a trio—with guacamole and a creamy dip for a colorful spread. Swirl it over creamy hummus or Greek yogurt for a dip that will have your friends asking for the recipe!

Make Ahead and Storage

Storing Leftovers

Your Roasted Cherry Tomato Salsa keeps beautifully in an airtight container in the refrigerator for up to 4–5 days. The flavors actually deepen and meld, making the salsa even tastier after a night in the fridge. Just give it a good stir before serving again!

Freezing

If you have more salsa than you can eat within a few days, freezing is a great option. Spoon the salsa into freezer-safe containers or resealable bags, leaving a little space for expansion. It will keep for up to two months—just note the texture may soften slightly upon thawing, but the bright, roasted flavors still shine through.

Reheating

Most people enjoy Roasted Cherry Tomato Salsa chilled or at room temperature, but if you love a warm salsa for nachos or eggs, just microwave it in 10-second bursts, stirring occasionally. Be careful not to overheat, as this can dull those fresh flavors. Let it cool a bit before enjoying.

FAQs

Can I use other types of tomatoes besides cherry or grape?

Absolutely! While cherry and grape tomatoes are particularly sweet and roast beautifully, you can use Roma or even vine tomatoes in a pinch. Just be sure to cut them into smaller pieces for even roasting and adjust roasting time if they’re especially juicy.

How do I make Roasted Cherry Tomato Salsa less spicy?

For a milder salsa, simply remove the seeds and ribs from your jalapeños before roasting, or use just one pepper instead of two. If you want even less heat, you can swap in a poblano pepper, which is milder and still brings great roasted flavor.

Is it possible to make this recipe without a broiler?

Yes! If you don’t have a broiler, roast the veggies at 450°F (230°C) in your oven for about 15–20 minutes, turning them once halfway through. Or, try grilling the veggies over high heat for a smoky, charred flavor.

Can I make Roasted Cherry Tomato Salsa ahead for a party?

Definitely! In fact, making the salsa the day before allows the flavors to meld and deepen. Just store it covered in the fridge, and give it a stir before serving for peak freshness and color.

What can I do if my salsa is too watery?

If your salsa ends up on the liquidy side, simply drain off a little of the excess liquid or blend in another handful of roasted tomatoes. Letting the salsa sit and chill in the fridge also helps the flavors come together and can thicken the texture a bit.

Final Thoughts

If you’re craving bold, fresh flavor, making Roasted Cherry Tomato Salsa from scratch is a total game changer. Once you try it, you’ll wonder how you ever settled for store-bought! Fire up your oven, gather a few simple ingredients, and get ready to treat yourself—and your friends—to the best salsa you’ve ever had. Enjoy every bright, smoky, zesty bite!