This recipe for roasted Mexican Tomatoes is so easy to make and so delicious. Slow-roasted Roma tomatoes are topped with a cilantro sauce to create a burst of taste in every bite.
This recipe is one of my favorite Mexican food kitchen secrets.
It is such a simple preparation too. We are making baked tomatoes.
But not just plain tomatoes.
We are taking the main ingredient (a tomato) and using fresh ingredients to turn it into a delicious serving of food you will never live without again.
These Mexican tomatoes can be enjoyed as a standalone snack, an appetizer, a side dish, or incorporated into various recipes.
And they are so good for you! Packed with antioxidants and vitamins, this dish tastes delicious and nourishes your body.
With just a few simple steps, you can whip up this dish effortlessly, making it perfect for busy home cooks.
And the best part is your kitchen will be filled with the irresistible aroma of roasted tomatoes and fresh cilantro as this dish cooks to perfection.
Whether you have tomato plants that are giving you a fresh tomato production you cannot keep up with or you just buy a lot of tomatoes, this recipe for Mexican tomatoes and cilantro is a great way to preserve a lot of tomatoes to use throughout the next month.
What Ingredients are in Mexican Tomatoes?
- Roma Tomatoes: fresh tomatoes are the base for this dish, offering a rich, tangy flavor.
- Garlic: Adds depth and aroma to the cilantro and tomatoes as they roast.
- Cilantro: my favorite Mexican tomato seasoning that adds a burst of freshness and herbal notes into the dish.
- Olive Oil: Helps in roasting the cilantro tomato and creates a luscious texture.
- Salt and Black Pepper: a little salt and pepper brings out the flavors of the tomato and cilantro dish.
Pro Tip:Ripe Roma tomatoes will give you the best flavor, but other heirloom tomatoes are a good choice too. I have even made these with cherry tomatoes, but they cook a lot faster so you need to keep an eye on them as they roast so you don’t burn them. Just make sure to roast tomatoes that are all the same size on the same tray at once.
How to Roast Tomatoes:
- Makecilantro saucein a food processor.
- CutRoma tomatoes in half andplacethem on a baking sheet.
- Covertomatoes with herb mixture.
- Roastthe tomatoes until they are tender and caramelized.
How to Make the Cilantro Sauce for Tomatoes:
- In a food processor,combinegarlic cloves and chopped cilantro.
- Gradually addolive oil until a smooth paste forms.
- Spreadthe cilantro sauce over tomatoes before roasting.
Pro Tip:Add half the amount of olive oil to start, then as you blend add the other half. Sometimes based on the humidity or moisture content in the cilantro you end up with a sauce that doesn’t need as much oil.
How to Store Mexican Tomatoes:
Store Mexican Tomatoes in an airtight container in the refrigerator covered in olive oil.
You can also freeze the roasted tomatoes in a freezer-safe bag or container.
Can I Make Mexican Tomatoes Ahead of Time?
Yes, you can make this Mexican Tomatoes recipe ahead of time!
I like to have a jar in my fridge ready to use at all times.
Just roast them and pull whatever you need out of the jar when you are ready to use them.
They will keep safely in the fridge for at least a month if stored properly.
Can I Just Broil Tomatoes?
Yes you can just broil tomatoes. But it will not give you the same dish as these delicious roasted Mexican Tomatoes.
Broiling cooks food from the top down.
It pushes a lot of heat on top really fast. That is a great way to brown a dish or get the top bubbling.
By slow-roasting these tomatoes, the heat surrounds them.
That allows the flavors to develop more fully, resulting in a richer and more complex taste profile.
It also cooks every part of the tomato, not just the top.
So while a broiled tomatoes recipe is faster, it will give you a different end product than this Mexican roasted tomatoes recipe.
Can I use green tomatoes to make Mexican Tomatoes?
Yes, you can use green tomatoes to make Mexican Tomatoes. But they will have a different flavor than ripe red tomatoes.
Tomatoes naturally have citric acid, but green tomatoes have a higher level of acid in them. That gives them different flavor profiles.
Green tomatoes have more of a tangy, tart flavor. But it will get more mild as it cooks.
Ripe Roma tomatoes have a thin skin and thick, hearty meat that almost caramelizes as it roasts.
How to Eat Mexican Tomatoes:
Eat Mexican tomatoes as a standalone appetizer, a topping for bruschetta or crostini, or as a delicious addition to salads, pasta dishes, sandwiches, and Mexican cuisine.
I especially like them in a Shrimp Quesadilla.
There are so many different ways to eat them; you cannot go wrong!
Are Mexican Tomatoes Healthy?
Yes, Mexican tomatoes are a healthy choice.
They are low in calories and packed with essential nutrients like vitamins C and K, as well as antioxidants.
When to Serve Mexican Tomatoes:
Serve these Mexican tomatoes as an appetizer for gatherings, as a side dish for Mexican-inspired meals, or as an addition to brunch spreads and potluck dinners.
I liked to pull them out anytime we have Mexican recipes on the menu.
What to Serve Mexican Tomatoes With:
- Mexican Stuffed Shells
- Smoky Chicken Tacos
- Corn Salad with Mayo
- Mexican Black Beans
- Cottage Cheese and Salsa
- Marinade for Flank Steak
- Green Chile Chicken Enchiladas
- Crock Pot Carnitas
- Sour Cream Chicken Thighs
- Fajita Seasoning Recipe
- Carnitas Bowl Recipe
- Sheet Pan Chicken Fajita Bowls
- Sausage Cheese Dip
- Refried Beans Recipe
Whether you have a lot of ripe tomatoes or are just looking for more great Mexican food, these Mexican Tomatoes are so easy to make and will take any Mexican Dish to the next level of flavor.
Mexican Tomatoes
Yield: 16
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Indulge in the vibrant flavors of Mexican Tomatoes. Slow-roasted Roma tomatoes topped with a zesty cilantro sauce. Perfect as a side dish!
Ingredients
Instructions
- Preheat oven to 200 degrees.
- Rinse tomatoes, cut in half. Place on baking sheet.
- Add garlic cloves to your food processor and chop.
- Add chopped cilantro (some stems are okay); continue to process.
- Add olive oil in two batches until a paste is formed.
- Top tomatoes with a thin layer of cilantro paste.
- Cook for 4-5 hours at 200 degrees.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 38Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 39mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 0g
Originally Posted: March 10, 2014
Photos & Text Updated: April 7, 2024
