A Fresh New Flavor for Homemade Roasted Tomato Salsa

When you want salsa that feels elevated — smoky, concentrated, layered — this roasted tomato salsa Divina delivers. Thrive Market’s version begins with Divina’s slow-roasted red tomatoes, drained and pulsed, which carry deep caramelized sweetness and vibrant acidity in every bite. Combine them with garlic, shallots, parsley, lemon juice, olive oil, balsamic, and red pepper flakes, and you end up with salsa that tastes like summer and sophistication all in one bowl.

One of the recipe’s strengths is how it qualifies as gluten-free by design: none of the ingredients contain wheat, barley, or other gluten sources. The base is roasted whole tomatoes (in jars), plus a mix of onion, herbs, citrus, oil, vinegar, and spices — all standard, naturally gluten-free items. Because Thrive Market uses Divina roasted tomatoes (a non-GMO, grain-free product) as a foundation, there’s no need for gluten-related swaps or workarounds.

As a salsa, this one stands out on its own — it isn’t just a dip, but a flavor statement. It pairs beautifully with chips, grilled meats, tacos, grain bowls, or as a finishing sauce on baked vegetables. If you’re looking for a side or condiment that can elevate everyday meals, this salsa does exactly that.

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Roasted Tomato Salsa

Recipe Details

Yield: 2 cups
Active Time: 5 minutes

Salsa Ingredients

• 2 10-ounce jars of red roasted tomatoes, drained
• 1 clove garlic, minced
• 3 shallots, chopped
• 1/2 cup chopped parsley
• Juice of 3 lemons
• 3 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 2 teaspoons onion powder
• Freshly ground black pepper
• 1 to 2 teaspoons red pepper flakes

How to Make Roasted Tomato Salsa

1. Drain roasted tomatoes of their liquid and place them in the bowl of a food processor fitted with the blade attachment. Pulse until minced.
2. Transfer tomatoes to a medium-sized bowl and mix in the rest of the ingredients, adjusting for spice.
3. Store covered in the fridge for up to 3 days until ready to use.

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Roasted Tomato Salsa Nutrition Facts

*Estimated per serving (recipe yields 8 servings of 1/4 cup). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/4 cup
Calories	≈ 65 kcal
Protein	≈ 1 g
Carbs	≈ 3 g
Sugar	≈ 2 g
Fiber	≈ 1 g
Fat	≈ 6 g

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Roasted Tomato Salsa Variations & Tips

• Adjust roasted tomato base: Use fire-roasted tomatoes or grill fresh tomatoes (char side down) for extra smokiness.
• Heat level: Increase or reduce red pepper flakes to match how spicy you like your salsa.
• Herb swaps: Replace parsley with cilantro, basil, or a mix to shift flavor tone.
• Sweet contrast: Add a teaspoon of maple syrup or honey to round harsh edges if needed.
• Texture control: Pulse fewer times for chunkier salsa, more for almost smooth consistency.
• Fresh lime twist: Add lime zest or extra juice right before serving to brighten flavor.
• Aging tip: Let salsa rest in fridge 1–2 hours so flavors meld — tastes even better the next day.

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Best Salsa Pairings

• Gluten-free tortilla chips or plantain chips — classic dipping companions.
• Grilled meats or fish — spoon salsa over grilled chicken, pork, or fish for a fresh finish.
• Tacos or fajitas (using gluten-free tortillas) — use it in place of or alongside pico de gallo.
• Rice or grain bowls: Add salsa as a topping over quinoa, farro (if not gluten-sensitive), or millet.
• Avocado slices or grilled vegetables: Use salsa as a bright contrast to creamy or charred elements.
• Egg dishes: Drizzle salsa over scrambled eggs or omelets for a savory boost.

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When to Make Salsa

• Summer cookouts & BBQs: A fresh, flavorful salsa to keep alongside grilled items.
• Mexican-themed dinners or taco nights: An elevated salsa that holds its own on the table.
• Potlucks & gatherings: Transport it in a sealed jar; it travels well and brings brightness.
• Meal prep condiment: Make a big batch to use over the week — microwave slightly or enjoy cold.
• Brunch spreads: Serve with eggs, roasted potatoes, or breakfast tacos.
• Snack boards & spreads: Include it on a dip board with other salsas, hummus, and crudités.

Photo credit: Paul Delmont