Gluten-Free Roasted Tomato Salsa

This vibrant salsa bursts with the sweet, concentrated flavor of roasted tomatoes, complemented by a hint of garlic and fresh herbs. Its slightly chunky texture and bright, zesty profile make it an irresistible appetizer.

Prep: 10 min Cook: 25 min Total: 35 min Serves: 8

At a glance: This easy party and appetizers recipe yields 8 servings in about 35 minutes (10 min prep, 25 min cook). It uses 9 ingredients — including ripe roma tomatoes, red onion, garlic — and walks through 5 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Roasted Tomato Salsa: When preparing this party and appetizers recipe, roasted tomatoes, onion and garlic are low risk, so the item to check is the corn tortilla chips, which should be labeled gluten-free. Roast on a clean baking sheet and blend in a food processor free of crumbs.

Gluten-Free Notes for Gluten-Free Roasted Tomato Salsa: This recipe is naturally gluten-free, relying on fresh produce and gluten-free corn tortilla chips for serving. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free corn tortilla chips for serving. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 pounds ripe Roma tomatoes, halved lengthwise
1 medium red onion, quartered
3 cloves garlic, unpeeled
2 tbsp olive oil
0.5 tsp salt
0.25 tsp black pepper
0.25 cup fresh cilantro, chopped
1 lime juiced (about 2 tbsp)
1 bag gluten-free corn tortilla chips for serving Shop

Instructions

1 Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the halved Roma tomatoes cut-side up, the quartered red onion, and the unpeeled garlic cloves. Drizzle everything generously with the olive oil, then sprinkle with salt and black pepper.
2 Roast the vegetables for about 20-25 minutes, or until the tomatoes are softened and slightly charred, and the onion is tender. The garlic cloves should feel soft when squeezed.
3 Once roasted, carefully remove the baking sheet from the oven. Squeeze the softened garlic cloves out of their skins into a food processor or blender. Add the roasted tomatoes and red onion to the processor.
4 Pulse the mixture until it reaches your desired consistency; for a chunky salsa, pulse only a few times. For a smoother salsa, process for a bit longer. Stir in the chopped fresh cilantro and the fresh lime juice, tasting and adjusting seasonings as needed.
5 Serve the roasted tomato salsa immediately with gluten-free corn tortilla chips for dipping. This salsa can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

Nutrition (per serving)

228

Calories

11g

Protein

16g

Carbs

12g

Fat

Fiber

276mg

Sodium

Tips & Notes

For more smoky char, slide the pan under the broiler for the last 2-3 minutes of roasting, watching closely.
Add a jalapeño or two to the pan with the tomatoes if you want heat. It roasts and softens along with them.
Roma tomatoes vary in juiciness. If the salsa is watery after pulsing, drain off some liquid before stirring in the cilantro and lime.

Common questions

What cross-contamination risk is specific to Gluten-Free Roasted Tomato Salsa?

Check ripe Roma tomatoes, halved lengthwise, red onion, quartered, garlic, unpeeled before they go into Gluten-Free Roasted Tomato Salsa. Roasted tomatoes, onion and garlic are low risk, so the item to check is the corn tortilla chips, which should be labeled gluten-free. Roast on a clean baking sheet and blend in a food processor free of crumbs.

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