Golden-Roasted Cherry Tomato Salsa

This. Salsa. This salsa! “Some of the best I’ve ever had” said my sweetie.

I picked up these beautiful golden cherry tomatoes from my local Farmers’ Market without a plan—they were just so pretty they had to come home with me. While I wrote the YumUniverse book, I came up with a bunch of quick and easy meal ideas for myself. One of my favorite discoveries is how delicious salsa is used as a salad dressing. Kitchen-sink salads are a go-to for me—cooked legumes, sprouts, greens, radishes, peppers, mushrooms, the works. Then salsa and bam! Lunch or dinner.

I have a really tasty roasted salsa recipe for YU in the book, but I wanted to riff off of that and add some smoky chipotle. I love me some smoky, rich, spicy foods! I highly recommend that you try roasting these tomatoes over the grill this summer for extra incredible flavor—just skewer them kabob-style to easily roast until skin browns gorgeously on all sides.

Try to buy everything organic. Here’s why.
3 pints of golden cherry tomatoes*
3 cloves garlic, minced
1/4 tsp chipotle powder (more to taste if you like)
1/4 cup fresh cilantro leaves, roughly chopped
3/4 cup red onion, diced
1 tbsp fresh lime juice
3/4 tsp fine-ground sea salt
2 tsp unrefined, virgin coconut oil (can sub 2-3 tsp veggie stock instead)

* You can absolutely substitute any tomatoes you like for this recipe as long as the amount called for is equal.

Golden Cherry Tomato Salsa
Let’s get started.

1. Preheat oven to 325°F and wash tomatoes well. Or fire up that grill.

Golden Cherry Tomato Salsa

2. Slice stems/tops off of cherry tomatoes…

Golden Cherry Tomato Salsa

…  and place flat-side down onto a baking sheet lined with unbleached parchment paper.

Golden Cherry Tomato Salsa

You can easily slice these babies in half if you like, too. Roast for 30 minutes.

3. While tomatoes roast, heat a skillet to medium-high, add 1 tsp of coconut oil, and saute onion for 5 minutes. Add garlic and saute for 3 more minutes. Remove from heat.

4. Place all ingredients into the food processor (or blender) and pulse until smooth, but slightly chunky. Add water 1 tbsp at a time if you like a more liquid-y salsa.

5. Store in the fridge in an airtight glass jar for up to 4 weeks—if you don’t eat it all first. Enjoy and share.

Try this salsa with:

Non-GMO tortilla chips, grilled veggies tossed with cooked chickpeas or black beans, salads or…

… Red Quinoa Tacos

Red Quinoa Tacos

or Mexican Black Bean Burgers.


What is your favorite way to enjoy salsa? Are you a mild, medium or hot salsa lover? Tell us with a comment below!

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