Vegan Gluten Free Roasted Tomato Salsa

Total time30 min

Prep time10 min

Cook time15 min

Charred tomatoes, jalapeños, garlic, and onion give this salsa its deep, smoky backbone, and a quick broil is all it takes to coax out that roasted flavor. Fresh cilantro, a good squeeze of lime juice, and a hit of cumin brighten everything up once it's blitzed into a chunky-smooth blend. There's no cooking finesse required beyond watching the broiler — just char, blend, and taste as you go. Every ingredient here is plant-based from the start, making this an easy, no-fuss option for a vegan spread. Serve it right away while it's still warm from the oven, or let it chill and deepen in flavor over a few days in the fridge.

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Ingredients

8 servings

1 ½ lb roma tomatoes (about 6 medium), halved lengthwise
2 jalapeños, halved lengthwise seeds and seeded (or leave seeds in for more heat)
4 garlic cloves, unpeeled
½ medium white onion, cut into 2 wedges
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt, plus more to taste
¼ cup fresh cilantro leaves and tender stems, loosely packed
2 tbsp fresh lime juice (about 1 lime)
¼ tsp ground cumin

Instructions

1
Position an oven rack 4–5 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil.
2
Arrange the tomato halves cut-side up, jalapeño halves cut-side down, onion wedges, and unpeeled garlic cloves on the prepared baking sheet. Drizzle everything with the olive oil and sprinkle with 1/2 tsp salt.

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