Roasted-Tomato Salsa by Martha Stewart

Did you know that Martha, the Martha, has an entire list of vegan appetizers?  What?  Yes.  Thirty two of them.  Instead of featuring all of them, which I could really do, let me list some of my favorites, below:

  1. White Bean Dip
  2. Sweet Potato Wedges with Sesame-Soy Dipping Sauce
  3. Marinated Mushrooms
  4. Roasted Red Pepper and Walnut Dip
  5. Avocado Bruschetta with Green Sauce

And then there is the one I’ll be making for my Saturday night gathering: the roasted-tomato salsa.  From Martha’s site to your eyes (and, hopefully, mouth):

Image courtesy of Martha Stewart
Image courtesy of Martha Stewart

Roasted-Tomato Salsa

A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic here, adding a rich, smoky flavor to this salsa.
Martha Stewart Living, May 2008
Yield: Makes 4 cups


  • 9 plum tomatoes, cut into 1/2-inch pieces
  • 1 large white onion, quartered
  • 3 jalapeno chiles, plus more if desired
  • 2 garlic cloves, unpeeled
  • Coarse salt


  1. Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
  2. Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.

Original post, here.


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