I love my salsa slightly warm, with lots of roasted tomato flavor, chunks of onion, just the right amount of hot and spicy and a fair amount of cilantro.
I used to think that deliciousness was some kind of a secret recipe available only at good restaurants. Until one day when I was trying to figure out what to do with an abundance of tomatoes and I hit on this Sheet Pan Restaurant-Style Salsa.
Roma tomatoes are my favorite for this recipe because they have more meat and less water and seeds.
If this isn’t the most perfect sheet pan meal, I don’t know what is. Yes, I did say meal, because when you’re an empty nester, this can be dinner.
Sheet Pan Restaurant-Style Salsa
- 2 ½ pounds Roma tomatoes (about 6), sliced in half
- 2 large jalapeños, stems and seeds removed and sliced in half lengthwise
- 1 medium sweet onion, peeled and sliced in quarters
- 4 medium garlic cloves, unpeeled
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon cumin
- ¼ cup fresh cilantro, roughly chopped (packed)
Preheat the oven to 425°F (218°C).
Place the tomatoes, jalapeños, onion and garlic in a mixing bowl. Pour the olive oil over and toss well to combine.
Spread the vegetables onto a lined sheet pan, in a single layer. Roast the vegetables for 20-25 minutes, or until they start to blacken in spots. Turn them after about 15 minutes, so they cook evenly.
When the vegetables are cooked, remove from the oven and let them cool for about 5 minutes.
When the vegetables are cool enough to handle, remove the skins from the garlic, and place all of the vegetables into a blender or food processor, along with the salt, cumin and lime juice.
Pulse several times or blend/process to almost desired consistency. Add the cilantro, and pulse 3-4 more times to incorporate.
Taste and adjust any seasonings. Serve warm with chips or vegetables.
- This makes about 2 cups of salsa