Gluten-Free Roasted Tomato Salsa
By the Gluten Free Recipes team ·
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.
At a glance: This easy party and appetizers recipe yields 8 servings in about 20 minutes (10 min prep, 10 min cook). It uses 9 ingredients — including ripe roma tomatoes, red onion, garlic — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Roasted Tomato Salsa: When preparing this party and appetizers recipe, ensure all ingredients, especially packaged items like tortilla chips, are certified gluten-free to prevent cross-contamination. Be mindful of shared cutting boards and utensils if preparing other foods containing gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Roasted Tomato Salsa: This recipe is naturally gluten-free, relying on fresh produce and certified gluten-free corn tortilla chips for serving. It avoids all gluten-containing grains.
Ingredients
- 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 certified gluten-free corn tortilla chips for serving
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 certified 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)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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