Roasted Tomato Salsa Recipe

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By Shaye Elliot | Jun 20, 2018

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This salsa recipe uses roasted tomato puree, combined with flavorful peppers and a perfect balance of assorted spices.
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“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.
  • 2 hrs


  • 1 hr 30 min


  • 30 min


  • 1 quart jar



  • 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


Roasted tomato puree:

  • Wash the tomatoes and cut in half. Place cut side down on a baking sheet.
  • 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.
  • 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.


  • 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.
  • 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.
  • 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.
  • Remove and let cool at room temperature until the lids have sealed.

For more canning tips and recipes:

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