As we head into fall, I’m beginning to turn on my oven again. The cool nights and crisp blue skies mean that fall is on the way. But summer’s not over yet, so this is a perfect time to enjoy cooking up fresh summer produce. Enter roast tomato salsa with baked tortilla chips. Roasting the tomatoes brings out a depth of flavor and the slightest sweetness, and with fresh jalapeno and peach thrown in, this salsa has smoky, slightly sweet flavor. Roast tomato salsa is the perfect pairing with these light and crispy baked tortilla chips.
The recipe couldn’t be easier. Just throw a few ingredients into a roasting pan, bake, and puree. I also added a few fresh cherry tomatoes for texture. This is a very versatile recipe, so feel free to adjust according to your family’s tastes.
Roast Tomato Salsa
2 tablespoons olive oil
5 medium-sized tomatoes
1 cup cherry tomatoes, halved
1 red onion, quartered
1 jalapeno, cored and seeded
2 peaches, quartered
8 cloves garlic, end chopped and skin left on
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cayenne pepper
2 tablespoons lime juice
1 tablespoon rice wine vinegar (apple cider or white wine are fine too)
1/4 cup cilantro, minced
2 tablespoons fresh oregano, minced
Preheat oven to 450 degrees.
Core and halve the tomatoes and scoop out the seeds with your finger. Drizzle a tablespoon of olive oil in a large baking dish, arrange the tomatoes skin side down, and turn to lightly coat with the olive oil.
In a smaller baking dish, pour a 1/2 tablespoon of olive oil. Add the onion, jalapeno, and peaches. Turn to coat, and place the peaches skin side down.
On a square of thick foil, place the garlic cloves upright, drizzle with the remaining olive oil, and fold up the sides so no oil will leak out. Place the packet into an ovenproof ramekin.
Place all three baking dishes into the oven. Remove the garlic after 15 minutes. Bake everything else until the tomatoes are bubbling and the edges have started to brown, roughly 20 – 25 minutes. Remove from oven and allow everything to cool.
Squeeze the garlic cloves out of the papery skin. Place the garlic, tomatoes, onion, jalapeno, and peaches in the bowl of a food processor. Pulse 4 or 5 times–you want a textured salsa, not a puree. Pour into a large serving bowl. Add the spices, lime juice, and vinegar. Adjust seasoning and spice to taste. Halve the cherry tomatoes, and fold into the salsa. Serve immediately.
Looking for something sweet? Try this homemade Cinnamon Tortilla Chips recipe!