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Roasted Tomato Salsa

I don’t know about you guys but I’m fine with creating and eating balanced meals. It’s the times in between where I have my downfall. I love to snack and more often than not, its those impulsive decisions that let me down.

I’m starting this new system where I spend some time in the kitchen on a free evening to create dips, snacks and treats for the week ahead. This way in my moments of weakness when I turn to my fridge I have options that are quick, tasty and most importantly fit in my macros.

My go to dip of choice is salsa, it goes with everything. I have it with Protein Breadsticks, on a burger, in a wrap, in an omelette, well you get the idea.

What you might not realise is that a popular store bought brand has a staggering 1.38g of salt per 100g. This recipe is just 0.31g of salt per 100g. If the crazy amount of salt isn’t bad enough I find store bought salsa overly tangy just boring.

So here’s my quick and simple homemade version of roasted tomato salsa that’s always a crowd pleaser.


Macros per 40g serving.

Calories Protein Carbs Fat Fibre
13 1g 3g 0g 1g

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230g, Tomatoes on the Vine
250g Cherry Tomatoes
140g chopped onion
30g Jalapenos (chopped)
1/5 tsp Garlic Powder
5 g Enchilada Seasoning Mix
Pinch of Salt
1/2 tsp Lime juice


Preheat the oven to 180C.
Spray a ceramic tray with cooking spray and put in the onions, cherry tomatoes and tomatoes on the vine.
Spray them again and sprinkle on the salt, garlic powder and spice mix and cook in the oven for 20 minutes.
Take out the tray and give it a shake. Put it back in the oven for 10 minutes.
Once it's out of the oven transfer to a mixing bowl and lightly mash the tomatoes. (This is a chunky still salsa).
Add in the jalapeños and lime juice and mix. Transfer to a serving bowl or put into an air tight container in the fridge for later.

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