This salsa is wonderful and tastes so much better than the store bought salsa. If you've got friends coming over or extra tortilla chips laying around, this salsa will come in handy. It also works as a topping on a pile of nachos or even tofu scramble.

Oven Roasted Tomato Salsa [Vegan]






Cooking Time




  • 20 cherry tomatoes
  • salt
  • 1/2 medium onion
  • 1/2 chili pepper
  • 2 cloves of garlic
  • 1 spring onion
  • 1 bunch of chives


  1. Put oven on broil
  2. Half the (cherry) tomatoes, put them cut side up on a baking tray. Sprinkle with salt
  3. Cut the onion in thick slices
  4. Half the chili pepper
  5. Put the onion, chili pepper, garlic cloves and spring onion on the tray as well
  6. Roast the vegetables for 20 minutes in the oven turn the garlic and chili pepper after 10 minutes
  7. Let the ingredients cool down slightly
  8. Remove stem and the seeds from the red chili pepper
  9. Put all the vegetables in the blender
  10. Add 1/2 tablespoon of lemon juice
  11. Add 1/2 teaspoon of (coconut) sugar
  12. Blend thoroughly and you are done
  13. Cut some chives and sprinkle on top of the salsa


If you want to make tomato salsa in advance you can keep it in the refrigerator up to 2 or 3 days. Eating the salsa as fresh as possible is recommended so make the salsa on the day. You can freeze this tomato salsa so make a big batch and freezer store. Thaw in the fridge well in advance when you want to eat it.


    Nutritional Information

    Calories: 16; Fat: 0.1g; Carbs: 3.6g; Protein: 0.9g; Sodium: 2 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.