Anolon Academy

Roasted Tomato Salsa

By Chef Justin North

This is a simple charred spicy tomato salsa based on 3 simple ingredients tomatoes, garlic and chilies. My twist is the addition of coconut oil and vinegar. Serve with corn chips, or toasted tortillas.


  • 2 punnets cherry tomatoes – or 4 very ripe large tomatoes
  • 4 cloves garlic – Peeled
  • 2 large chilies
  • Drizzle of coconut oil
  • Pinch of salt flakes
  • 1 tablespoon red wine vinegar


Preheat your oven to 190°c.

Place all the ingredients on a baking tray and cook for 20 minutes until pulpy and charred.

Place in a container and pulse with a hand blender until smooth – or leave a little chunky if you prefer the texture.

Yields 500g