This is one of the best salsa recipes— so much different than what you find in the store. The secret (again) in this recipe is the method of roasting which brings out the sweetness of those cherry tomatoes. You can also throw a couple extra ears of corn on the grill, cut the kernels off, and then combine them with the salsa at the very end for added flavor and texture. 

Roasted Cherry Tomato Salsa
© Nina Simonds Simple Asian Meals (with added notes in italics from The Garden School)

1½ pounds or 2 pints cherry tomatoes (a mix of cherry & husk cherry work, too)
2½ tablespoons extra-virgin olive oil
1½ tablespoons minced garlic
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 small jalapeño pepper (for about medium heat)
1 cup minced scallion greens
½ cup fresh cilantro leaves, chopped
2 tablespoons fresh lemon juice (or lime)


1. Preheat the oven to 475°F. Rinse, drain, and blot the tomatoes dry with paper towels. Prick each tomato twice with the tip of a knife and place them in a bowl. Add the olive oil, garlic, salt, and pepper and toss lightly to coat. Arrange in a single layer in a non-aluminum pan and roast for 20 minutes; the tomatoes will be very tender. Allow to cool slightly.

2. Trim the ends of the jalapeño pepper and discard the seeds. Cut into little pieces and drop down the feed tube of a food processor fitted with a steel blade while the machine is running (or into a blender) and chop finely. Add the roasted tomatoes with their juice, the scallion greens, cilantro, and lemon juice. (Try not to over-pulsate like I did!) Taste and add more salt if necessary. Pour into a serving bowl and chill for 10 to 15 minutes before serving.