Roasted Salsa

Pace medium and whole peeled tomatoes, blended smooth and roasted low and slow until deep, thick and jammy. Two cans in, one pot of something better out.

10 min prep 90 min roast Pantry Oven roasted

Ingredients

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Method

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The roast, hour by hour

Low means it darkens slowly and evenly instead of scorching at the edges. Stir at each mark and judge by color, not the clock — ovens vary by twenty degrees without lying to you.

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Roasting low

  • 250°F — the sweet spot. Hotter and the tomatoes stew in their own steam instead of concentrating.
  • Wide dish — a 9×13 or a sheet pan with a lip. Crowded salsa steams; spread-out salsa roasts.
  • Uncovered — the whole point is losing water. A lid puts it right back.

Serving

  1. Cool to room temperature before tasting — heat masks salt and acid.
  2. Spoon over the guacamole, into tacos, or straight onto eggs.
  3. It thickens further in the fridge; loosen with a spoon of water or tomato juice.

Notes

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