I love gardening and have learned over the last few years that there are some things I grow really well and some things I should just give up trying to grow. I have great luck with cherry tomatoes and hot peppers. Larger tomatoes never seem to grow as well for me…they end up with black spot or something eats them (other than ME!) before they get ripe. However, cherry tomatoes aren’t quite as versatile as full sized tomatoes so I sometimes struggle to find things to do with them. I asked on my Facebook page recently about making homemade salsa with cherry tomatoes and a very helpful reader suggested making a roasted garden salsa. Just toss cherry tomatoes, onion, garlic and jalapenos on a cookie sheet with some olive oil and seasoning and roast in the oven. Then chop with fresh cilantro and lime. It sounded like an incredibly easy way to use up my garden full of cherry tomatoes.
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For this recipe I used a combination of yellow and red cherry tomatoes along with deseeded jalapenos. If you like a super spicy salsa, you can keep the seeds and veins in the jalapenos when you roast them. I also used onion that I grew in my garden as well, even though they were only the size of golf balls. Onions are another one of those things that I never seem to have good luck growing…they never seem to get to be the size of the ones at the grocery store and I don’t know what I am doing wrong!
This roasted garden salsa recipe made about 2 cups of salsa and I am happy to have found a way to use all of these cherry tomatoes!
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Easy Roasted Garden Salsa Recipe
Easy Roasted Garden Salsa Recipe
Easy roasted garden salsa loaded with fresh ingredients
Ingredients
- 3 to 4 cups cherry tomatoes
- 1/2 large onion (in large chunks)
- 5 cloves garlic
- 4 jalapenos (deseeded and cut in half)
- 3 to 4 TBSP olive oil
- 1/2 tsp garlic salt
- 1/2 tsp fresh ground black pepper
- 1/3 cup fresh cilantro
- juice from 1/2 lime
Instructions
- Cover a cookie sheet with aluminum foil
- Place the tomatoes, garlic, onion, and jalapeno on the cookie sheet.
- Drizzle with olive oil, sprinkle with salt and pepper and mix gently
- Roast in a 425 degree oven for 20 minutes, mixing occasionally
- Remove from oven and let cool 10 or 15 minutes
- Into a food processor, put the mixture from the cookie sheet along with the cilantro and lime juice.
- Process just until coarsely chopped or process longer for a smoother consistency.
- Chill for an hour or two for better flavor.
Want to know how to grow your own cherry tomatoes? Check out OrganicGardening.com for tips on how to do it!
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.