While I’m a little sad to see summer go, there’s something about so comforting about fall. After the summer’s calling to constantly wander, spending an afternoon cozied up on the couch feels refreshing. And we all know couch-hanging must be accompanied by appropriate snacks! Thankfully, tomatoes and jalapenos are overflowing at the farmer’s market and Maia is back with a homemade salsa recipe. It’s super easy and helps me with my goal of breaking in our new kitchen. Here’s to plenty of couch surfing this season!

homemade roasted salsa recipe on apartment 34

With the last days of summer upon us I’m savoring all my favorite summer flavors. This salsa is the epitome of late summer get togethers. And it’s so simple to make, I can whip up a batch, straight from the garden (or farmer’s market) right now. This year, my plan is to make some big batches and freeze the extra for a little taste of summer in the middle of winter. That is if I can keep myself from just eating it all up right away!

roasted salsa recipe on apartment 34


5-6 medium tomatoes
1 large onion
1-2 Jalapenos
2-3 Cloves of garlic (unpeeled)
Juice of 1 lime
Small bunch of cilantro
agave (optional)

1. Preheat your oven to 400 degrees.
2. Wash and dry the tomatoes & jalapenos
3. Cut the tomatoes and onions in quarters
4. Place tomatoes, onions, jalapenos and garlic on a cookie sheet and bake in oven for 45-55 minutes. Until tomatoes are splitting and juicy and all veggies are a little dark and blistered on top.
5. Let cool
6. Add all veggies to a blender and blend together. Add lime juice, cilantro and salt to taste.
7. If you’re tomatoes weren’t very sweet you can add a smidgen of agave.

Be sure to check out the rest of Maia’s farmer’s market fresh recipes RIGHT HERE and the archive of my favorite fall recipes HERE.

Happy snacking!

original photography & recipe by maia mcdonald smith 

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  1. If you have a grill, this is a good thing to do with the remains of the hot coals (plus it doesn’t heat up the kitchen, which is still an issue here in the south of France, where temps remain in the low 90s). I also use the grill to roast tomatoes for pasta sauce–taking advantage of all those yummy, ugly market tomatoes! Since I add all kinds of veggies (beets, carrots, peppers) to spike the nutrition level, it isn’t quite acidic enough to can, and I freeze it in baggies. So much better than store-bought!!!!

    1. I love that that idea! Def want to try my own pasta sauce