Roasted Tomato Salsa Recipe

Use up the tomatoes you've been growing this summer to make this homemade salsa recipe for fresh salsa you can enjoy even in the middle of winter – if you can wait!



From "Welcome to the Farm"
June 2018



  • salsa
    This salsa recipe uses roasted tomato puree, combined with flavorful peppers and a perfect balance of assorted spices.
    Photo by Getty Images/eyecrave
  • cover
    “Welcome to the Farm” by Shaye Elliot is a comprehensive guide for all readers wanting to grow their own food and live a homestead life from their backyard.
    Cover courtesy Lyons Press
  • salsa
  • cover

Total Hands-On Time: 2 hrs

Preparation Time: 30 min

Cook Time: 1 hr 30 min

Yield: 1 quart jar

In Welcome to the Farm: How-to Wisdom from The Elliott Homestead, Shaye Elliot teaches readers how they can live a homestead lifestyle without a farm. In this fully illustrated how-to, Elliot shows readers how to harvest their own vegetables, milk a dairy cow, cam jams and jellies, and more! The following excerpt is from Chapter 2, "Preserving the Harvest."

In the middle of winter, you'll no doubt be thankful you decided to take a few hours to make this homemade salsa. It's the perfect way to use up that surplus of tomatoes you've spent all summer growing!

Ingredients:

  • 10 cups roasted tomato puree
  • 2 cups finely chopped onion
  • 2 cups finely chopped sweet bell pepper
  • 2/3 cup finely chopped mild chiles
  • 2 tablespoons chopped cilantro
  • 2 tablespoons minced garlic
  • 1 cup apple cider vinegar
  • 2 teaspoons sea salt
  • 4 teaspoons ground cumin
  • 2-1/2 teaspoons dried oregano

Instructions:

Roasted tomato puree:

  1. Wash the tomatoes and cut in half. Place cut side down on a baking sheet.
  2. Roast in a 425-degree Fahrenheit oven for 30 to 45 minutes or until they release liquid. Carefully remove the baking sheets from the oven and pour out some of the water.
  3. Put back into oven and continue to roast until the tomatoes are just slightly browning on top, about 15 more minutes. Remove from oven and let cool to room temperature.

Salsa:

  1. Once the roasted tomatoes have cooled, put them into your food processor or blender. Pulse until they're your desired texture (I like a smoother salsa so I tend to blend mine quite a bit. If you like a chunkier salsa, simply blend them less). Pour the pureed tomatoes into a large bowl.
  2. In a large pot, combine the tomatoes, onions, peppers, chiles, cilantro, garlic, vinegar, salt, cumin, and oregano. Bring to a simmer and continue to simmer for 10 minutes.
  3. Carefully ladle the hot salsa into sterilized, warm glass canning jars. Add a lid and band to each jar. Process for 15 minutes in a water canner.
  4. Remove and let cool at room temperature until the lids have sealed.

For more canning tips and recipes:

More from Welcome to the Farm:

Excerpted with permission from Welcome to the Farm, by Shaye Elliot. Published by Lyons Press, © 2017.