You’ll take your salsa to the next level when you make this keto roasted tomato salsa. This is an amazing salsa that will be a huge success every time you serve it!
This roasted tomato salsa is an incredibly fresh and delicious salsa! The depth of flavors that comes about from roasting the tomatoes and vegetables is what makes this salsa shine. My whole family loves this dish and I hope you will too!
Let’s talk about our roasted tomatoes and vegetables!
We start this awesome salsa by roasting tomatoes, red peppers, onions, and garlic. I used vine ripened tomatoes because they’re so juicy and delicious; but you can use Roma tomatoes or even heirloom tomatoes if you’d like. Along with our tomatoes, we’ll be roasting chopped red pepper and onion. For the garlic, I often like to roast a whole head of garlic, so I’ll have some extra for other recipes. You can also just roast 4 garlic cloves for this salsa. When roasting, you’ll want to place your tomatoes in the baking dish cut side up and roast for 40 minutes, stirring your peppers and onions once or twice while roasting. If time allows, I like to let my roasted tomatoes and vegetables cool before adding to the blender.
What other ingredients go into this keto roasted tomato salsa?
To our roasted tomatoes and vegetables, we add freshly chopped cilantro, fresh lime juice, chili powder, cumin, keto granulated sugar, and smoked paprika. I love the addition of fresh lime juice in this salsa, but you can use bottled if you’d like. For my keto sugar, I used the Swerve brand. It is my go-to keto sugar as it contains zero calories and zero net carbs. It’s also delicious! This is a mild salsa. The chili powder, cumin, and smoked paprika make this an amazingly delicious salsa; but if you want to add some heat, there is an easy way to do this. You can add some diced jalapenos or your favorite hot pepper to this salsa to increase the heat. Remember, most of the heat from peppers is contained in the seeds or membranes and add accordingly!
How can I serve this keto roasted tomato salsa?
You have some awesome options for serving this salsa to keep it both low carb and keto. You can serve this salsa with keto crackers or chips. One of my favorite ways is to serve this salsa with raw vegetables. Some great options include broccoli, cauliflower, celery, cucumbers, mushrooms, or sliced raw peppers. You can also use cheese whisps or pork rinds as dippers. Another great option is to slice cheese and to use the cheese slices as dippers for this salsa. This salsa can also be served as a topping for meats, vegetables, and egg dishes.
Here are some keto egg dishes this salsa would pair nicely with!
Andouille and Cheddar Keto Crustless Quiche
Easy Keto Ham and Cheese Breakfast Casserole
Low Carb Ground Turkey Broccoli Egg Bake
Tex-Mex Keto Breakfast Casserole
Helpful Hints:
*You can add diced jalapenos to your salsa if you’d like a spicy salsa.
*This recipe makes about 4 cups of salsa.
Main Kitchen Equipment and Utensils:
- Cutting board
- Kitchen knife
- Measuring spoons
- Blender
Splash of Encouragement:
***As for me, I will call upon God, And the LORD shall save me. Psalm 55:16***
Keto Roasted Tomato Salsa
You’ll take your salsa to the next level when you make this keto roasted tomato salsa. This is an amazing salsa that will be a huge success every time you serve it!
Ingredients
- 4 tablespoons olive oil, divided
- 2½ pounds tomatoes, cut in half
- 1 medium red pepper, chopped
- ½ cup chopped onion
- 4 garlic cloves, unpeeled
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup chopped cilantro
- Juice of 1 lime
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon granulated sugar substitute (Swerve)
- ½ teaspoon smoked paprika
Instructions
1. Pre-heat oven to 400 degrees. Add 2 tablespoons olive oil to a large baking pan. Tilt pan to evenly coat with olive oil.
2. Place tomatoes, cut side up in baking pan. Add pepper, onion, and garlic cloves to pan. Drizzle evenly with remaining 2 tablespoons olive oil. Sprinkle salt and pepper evenly over tomatoes and vegetables.
3. Roast tomatoes and vegetables for 40 minutes. Stir peppers and onions once or twice while roasting.
4. Peel garlic and discard skins.
5. To a blender, add ½ tomatoes, peppers, onion, and garlic. Pulse 4-5 times.
6. Add remaining tomatoes and remaining ingredients. Pulse to desired consistency.
7. Serve immediately or refrigerate, in a covered container, until ready to serve.
Nutrition Information:
Yield: 16 Servings Serving Size: 1Amount Per Serving: Calories: 50Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 146mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 3gProtein: 1g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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