Roasted Cherry Tomato Salsa Recipe: Easy Canning & Dip Ideas

Introduction

The sound of cherry tomatoes sizzling in the oven, the aroma of roasted garlic drifting through the kitchen—this roasted cherry tomato salsa recipe is more than just a dip. It’s basically summer in a jar, and honestly, every time I make it, I can’t help but sneak a spoonful before it’s even cooled down. I first stumbled onto this combo when my garden exploded with cherry tomatoes during one very hot July. Canning was the only way to keep up, and salsa? Well, it was the perfect excuse to roast, blend, and stash away those sweet, tangy gems for months.

If you’ve ever had store-bought salsa and thought, “It’s fine, but where’s the flavor?”—you know exactly why roasted cherry tomato salsa is a game-changer. Roasting brings out a deep sweetness and a smoky edge that just doesn’t happen with raw tomatoes. I’ve tweaked this recipe over countless batches (some spicier, some chunkier, some with more garlic, because why not?), and now it’s my go-to for everything from taco night to fancy cheese boards. I use it as a spread on sandwiches, a dip for chips, and even swirl it into scrambled eggs. It’s just that versatile.

Whether you’re a salsa fanatic or just need a way to use up a mountain of cherry tomatoes, this recipe is worth every minute. It’s packed with flavor, easy to customize, and absolutely perfect for canning—so you can enjoy peak tomato season even in the dead of winter. If you’re looking for a roasted cherry tomato salsa recipe that delivers big on taste, is perfect for canning, and works as a spread or dip, you’re in the right place.

Why You’ll Love This Recipe

Let me tell you, after making roasted cherry tomato salsa almost every week during tomato season, I’ve learned a few things. First off, this isn’t your average salsa—it’s the kind that makes you pause mid-bite and wonder how you ever settled for bland versions.

• Quick & Easy: Roasting and blending means you get incredible depth of flavor with minimal fuss. The hardest part is waiting for everything to cool before digging in!
• Simple Ingredients: No complicated shopping lists here. If you’ve got cherry tomatoes, garlic, onion, and a few pantry staples, you’re halfway there. Seriously, you probably have everything in your kitchen already.
• Perfect for Any Occasion: This salsa is a showstopper at potlucks, BBQs, and cozy dinners. It’s also the star of my snack boards when friends drop by.
• Crowd-Pleaser: Kids love it (especially if you go easy on the spice), and adults always ask for the recipe. It’s one of those spreads that disappears fast at parties.
• Unbelievably Delicious: Roasting the cherry tomatoes adds a sweetness and smokiness you can’t get any other way. The texture is silky with the right amount of chunkiness—pure comfort food.

What sets this roasted cherry tomato salsa recipe apart is the roasting technique. By letting the tomatoes caramelize and blister, you create layers of flavor that just don’t happen with raw salsas. I also add a touch of smoked paprika (my secret weapon for extra depth!) and a splash of lime for brightness. You can even tweak the spice level to fit your crowd—just add more jalapeño or swap in a milder pepper.

This salsa isn’t just good, it’s memorable. It’s the kind that turns a basic chip into something crave-worthy, and it makes weekday meals feel special. If you want a salsa that’s as easy to can as it is to serve straight from the jar, this roasted cherry tomato salsa recipe is your new favorite.

Ingredients Needed

This roasted cherry tomato salsa recipe keeps things simple but packs in flavor. Most ingredients are easy to find—some are probably sitting in your fridge right now. Here’s what you’ll need:

• For the Roasted Salsa Base:
  • 2 pounds (900g) cherry tomatoes, washed and halved (ripe, sweet tomatoes give the best flavor)
  • 1 large onion, peeled and quartered (yellow or white, your pick)
  • 5 cloves garlic, peeled (I sometimes add an extra clove—can’t help myself!)
  • 2 jalapeño peppers, halved and seeded (leave seeds for extra heat)
  • 1 tablespoon olive oil (for roasting, adds richness)
  • 1 teaspoon kosher salt (or to taste)
  • ½ teaspoon ground black pepper (freshly cracked is best)
• For Blending & Finishing:
  • 1 teaspoon smoked paprika (adds subtle smokiness)
  • ½ teaspoon ground cumin (for earthy flavor)
  • Juice of 2 limes (about 2 tablespoons, adds brightness)
  • ¼ cup fresh cilantro, chopped (optional, but so good)
  • 1-2 teaspoons sugar (optional, balances acidity if needed)
  • Extra salt and pepper, to taste

Ingredient Notes & Substitutions:

• Tomatoes: Use any small, sweet cherry or grape tomatoes. If you’re out, Roma tomatoes work but won’t be as sweet.
• Peppers: For less heat, swap jalapeños with Anaheim or poblano peppers. If you want it extra spicy, toss in a serrano.
• Garlic: Roasting mellows the flavor, so feel free to add a few more cloves if you’re a garlic fiend (like me).
• Onion: Red onion gives a slightly different flavor—try it if you like a sharper bite.
• Cilantro: Skip if you’re not a fan, or swap in fresh parsley.
• Sugar: Totally optional, but a tiny bit helps if your tomatoes are extra tart.
• Oil: Any neutral oil works, but olive oil adds a nice richness.

I always recommend using the freshest ingredients possible, especially the cherry tomatoes and cilantro. If you’re canning, stick with lime juice (not lemon) for acidity and safety. And hey, if you’re missing something, don’t stress—this roasted cherry tomato salsa recipe is forgiving!

Equipment Needed

You don’t need fancy gear for this roasted cherry tomato salsa recipe, but a few basic kitchen tools make all the difference:

• Baking Sheet: Large enough to spread everything out so the tomatoes roast evenly. I use a rimmed sheet to keep juices contained.
• Parchment Paper or Foil: For easy cleanup (trust me, roasted tomato juices stick!).
• Chef’s Knife & Cutting Board: For prepping veggies. A sharp knife makes halving cherry tomatoes way faster.
• Blender or Food Processor: To blend the roasted veggies into salsa. I’ve used both—a food processor gives more texture, while a blender makes it smooth.
• Canning Jars (if preserving): Quart or pint jars work. Make sure they’re clean and sterilized.
• Jar Lifter & Funnel (for canning): Not strictly necessary, but they make filling jars less messy.
• Large Spoon or Rubber Spatula: For scooping salsa into jars or bowls.

If you don’t have a food processor, a potato masher works for a chunkier salsa (I’ve tried it—old school but effective!). For easy maintenance, I always soak my blender right after use—it saves hours of scrubbing tomato bits later. If you’re looking for budget-friendly options, most big box stores carry great basic baking sheets and canning jars for just a few bucks.

Preparation Method

1. Prep the Vegetables: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil. Place cherry tomatoes (cut side up), onion quarters, garlic cloves, and jalapeño halves on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss everything gently to coat.
2. Roast: Slide the tray into the oven and roast for about 25-30 minutes. The tomatoes should blister and release juice, and the onions will start to caramelize. Keep an eye out—if garlic starts to brown too fast, pull it off early so it doesn’t burn. Your kitchen will smell incredible!
3. Cool: Remove the tray and let everything cool for at least 10 minutes. Hot veggies can steam up your blender, so don’t rush this step. (I sometimes stick the tray in the fridge to speed things up.)
4. Blend: Transfer all roasted veggies into your blender or food processor. Add smoked paprika, cumin, lime juice, cilantro, and sugar (if using). Pulse a few times for chunky salsa, or blend longer for a smoother texture. Taste and adjust salt, pepper, or lime juice as needed.
5. Canning (Optional): If you’re canning, ladle salsa into sterilized jars, leaving ½ inch (1.3cm) headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes for pints, 20 minutes for quarts. (Always check your local guidelines for canning times and safety.)
6. Serve or Store: If enjoying right away, let salsa cool, then transfer to a bowl and serve. If storing, seal jars and allow to cool completely before moving to the pantry.

Troubleshooting Tips:

• If salsa is too watery, simmer it in a saucepan on medium heat for 10-15 minutes to thicken.

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• Too bland? Add extra lime juice or a pinch more salt.
• If blender gets jammed, add veggies in batches. Patience pays off!

At every step, check for those sensory cues—tomatoes should be wrinkled and slightly charred, onions caramelized, and garlic golden (not burnt). My personal tip: always taste before jarring; flavors intensify as salsa cools.

Cooking Tips & Techniques

After dozens of batches, here’s what I’ve learned about making the best roasted cherry tomato salsa recipe:

• Roasting Matters: Don’t crowd the pan—spread veggies out for even roasting and caramelization. If you pile them up, they’ll steam instead of roast (been there, regretted that).
• Char for Flavor: Let some tomatoes and peppers get a little charred for smokiness. Just don’t go overboard—a few dark spots add depth, but burnt garlic is bitter.
• Blending Texture: For chunky salsa, pulse just a few times. For a spreadable dip, blend until smooth. I usually blend half, then stir in the rest for the best of both worlds.
• Adjust Acidity: Lime juice is key for brightness, but too much can overpower. Add slowly and taste as you go.
• Seasoning: Salt brings out the sweetness in roasted tomatoes, so don’t skimp. If you’re canning, keep salt on the lower side and adjust after opening.
• Batch Cooking: Double or triple the recipe if you’ve got lots of tomatoes. Roasted salsa freezes well, and you’ll thank yourself when you run out in January.

Honestly, my biggest mistake was over-roasting garlic (it turns bitter fast). Now I tuck it under tomatoes or pull it off early. Multitasking helps—prep jars while veggies roast, or chop cilantro while salsa cools. Consistency comes from tasting and tweaking each batch, so don’t be afraid to adjust seasoning at the end.

Variations & Adaptations

This roasted cherry tomato salsa recipe is a blank canvas for all kinds of tweaks. Here are a few favorites:

• Low Carb/Keto: Skip the sugar and watch the onion amount. The tomatoes are naturally sweet, so you may not miss the extra carbs.
• Spicy Version: Add a chopped serrano or keep the jalapeño seeds. I’ve even tossed in a dried chipotle for smoky heat—so good!
• Herby Twist: Swap cilantro for fresh basil or parsley for a Mediterranean vibe. Great on grilled chicken or fish.
• Allergen Friendly: No gluten here. For folks with garlic allergies, just leave it out—roasted onion will still add flavor.
• Chunky Salsa: Mash roasted veggies with a potato masher instead of blending for a rustic, chunky spread.
• Roasted Corn Add-In: Stir in a cup of roasted corn kernels for extra sweetness and crunch (my personal favorite for BBQs).

I’ve tried almost every combo—my family loves the spicy basil version for bruschetta nights. Feel free to experiment and make this roasted cherry tomato salsa recipe your own!

Serving & Storage Suggestions

This salsa shines both warm and chilled. I usually serve it at room temperature, which lets the flavors open up. It’s perfect alongside tortilla chips, swirled on tacos, or dolloped over grilled veggies. For spreads, I love it on toasted baguette slices or layered into sandwiches.

Pair with creamy cheese (think goat or feta) and a crisp white wine for a fancy snack board. It also goes great with grilled meats or as a topping for eggs.

Storage: If canning, keep jars in a cool, dark pantry—should last up to a year if sealed correctly. Opened jars store in the fridge for up to 10 days. If you want to freeze extra salsa, pour into freezer-safe containers and use within 6 months. To reheat, gently warm in a saucepan or microwave (low power, stir halfway through). Flavors deepen after a day or two, so leftovers are always welcome!

Nutritional Information & Benefits

Here’s the breakdown for a 2-tablespoon (30g) serving of roasted cherry tomato salsa:

• Calories: ~15
• Carbs: 3g
• Fat: 0.5g
• Protein: 0.5g
• Fiber: 1g

Cherry tomatoes are packed with vitamin C, lycopene, and antioxidants, which are great for immune health and skin. This salsa is naturally gluten-free, vegan, and low in sugar (especially if you skip the optional sweetener). Watch out for allergens—jalapeños and onions are generally safe, but skip cilantro if you’re sensitive. I love that this recipe fits my healthy eating goals and still feels indulgent.

Conclusion

If you’re searching for a salsa that’s bursting with flavor, easy to make, and perfect for canning, this roasted cherry tomato salsa recipe is a must-try. Its rich, smoky taste and fresh ingredients make it a favorite in my kitchen—and I know it’ll be a hit in yours, too. Want to spice things up or keep it mild? Go for it. This recipe is all about making it your own.

I make this salsa every summer and it never disappoints. Whether you’re a canning newbie or a seasoned pro, you’ll love how simple and rewarding this recipe is. I’d love to hear how you customize it—drop a comment below, share your dip ideas, or tag me in your Pinterest creations. Enjoy, and happy roasting!

FAQs

Can I use regular tomatoes instead of cherry tomatoes?

Yes! Just chop larger tomatoes into chunks. Cherry tomatoes are sweeter and roast faster, but any fresh tomato works.

How long does canned roasted cherry tomato salsa last?

If sealed properly and stored in a cool, dark place, canned salsa can last up to a year. Always check for signs of spoilage before using.

Can I freeze this salsa instead of canning?

Definitely. Pour cooled salsa into freezer-safe containers and freeze for up to 6 months. Thaw in the fridge overnight before using.

How do I make the salsa less spicy?

Remove the seeds and membranes from the jalapeños or swap them for a milder pepper like Anaheim or bell pepper.

What’s the best way to serve roasted cherry tomato salsa?

Try it with tortilla chips, as a spread on sandwiches, or as a topping for eggs, grilled meats, or roasted veggies. It’s super versatile!

Roasted Cherry Tomato Salsa

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• Author: Dina Howold
• Total Time: 45 minutes
• Yield: 6 cups (about 12 servings) 1x

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Description

This roasted cherry tomato salsa is bursting with smoky, sweet flavors thanks to oven-roasted tomatoes, garlic, and jalapeños. Perfect for canning, dipping, or spreading, it’s a versatile recipe that brings summer freshness to your table year-round.

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Ingredients

Scale 1x2x3x

• 2 pounds cherry tomatoes, washed and halved
• 1 large onion, peeled and quartered
• 5 cloves garlic, peeled
• 2 jalapeño peppers, halved and seeded (leave seeds for extra heat)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Juice of 2 limes (about 2 tablespoons)
• 1/4 cup fresh cilantro, chopped (optional)
• 1–2 teaspoons sugar (optional, balances acidity if needed)
• Extra salt and pepper, to taste

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Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
2. Place cherry tomatoes (cut side up), onion quarters, garlic cloves, and jalapeño halves on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat.
3. Roast in the oven for 25-30 minutes, until tomatoes blister and onions caramelize. Remove garlic early if it browns too fast.
4. Let roasted vegetables cool for at least 10 minutes.
5. Transfer roasted veggies to a blender or food processor. Add smoked paprika, cumin, lime juice, cilantro, and sugar (if using). Pulse for chunky salsa or blend until smooth.
6. Taste and adjust salt, pepper, or lime juice as needed.
7. If canning, ladle salsa into sterilized jars, leaving 1/2 inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 15 minutes for pints, 20 minutes for quarts.
8. If serving immediately, let salsa cool, then transfer to a bowl.
9. Store opened salsa in the fridge for up to 10 days, or freeze for up to 6 months.

Notes

For chunkier salsa, mash roasted veggies with a potato masher instead of blending. Adjust spice level by keeping or removing jalapeño seeds. If salsa is too watery, simmer in a saucepan for 10-15 minutes to thicken. Roasted salsa freezes well and flavors deepen after a day or two.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Cuisine: Mexican

Nutrition

• Serving Size: 2 tablespoons (30g)
• Calories: 15
• Sugar: 2
• Sodium: 120
• Fat: 0.5
• Saturated Fat: 0.1
• Carbohydrates: 3
• Fiber: 1
• Protein: 0.5

Keywords: roasted cherry tomato salsa, salsa recipe, canning salsa, dip ideas, summer salsa, easy salsa, homemade salsa, Mexican salsa, roasted salsa, cherry tomato recipes