If you’re anything like me, by mid-summer, your cherry tomato plants are bursting with more fruit than you know what to do with. That was exactly the case last year when I found myself looking at a countertop full of Sun Golds and Sweet 100s. Instead of letting them go to waste, I turned them into a thick, smoky roasted cherry tomato salsa, and it’s become a staple in our pantry ever since.

This salsa is perfect for Sunday potlucks, as a hostess gift, or just for snacking after church with chips and friends.

cherry tomatoes in strainer and jars of cherry tomato salsa
Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I'll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

Gina’s Notes For Making Canning Cherry Tomato Salsa Recipe

This salsa stands out for its deep roasted flavor and rich texture, making it a hit at any gathering. It’s incredibly beginner-friendly, which means anyone can can with confidence. If you are just starting out, this A Beginner’s Guide To Canning Terms and Canning 101 For Beginners are excellent resources. I love how quickly this recipe comes together, just roast, blend, simmer, and can, making it doable even on a busy summer afternoon. It’s budget-friendly too, especially if you grow your own tomatoes. You can prep it ahead, and it freezes well if you’re not ready to can. Plus, you can easily swap in red bell peppers or add more jalapeños for extra heat. For more ways to use up your tomato bounty, this Spaghetti Sauce With Fresh Tomatoes is another excellent option.

Very easy to make. Taste delicious. Will definitely make in the future

— Linda S.

Quick Recipe Tips Before You Get Started

Important Prep Tips:

  • No need to peel cherry tomatoes!
  • Use bottled lemon juice for safe acidity levels in canning. Fresh lemon juice varies and isn’t reliable for preservation.

Common Mistakes:

  • Don’t skip the simmering step. It thickens the salsa and prevents runny jars of salsa.
  • Be sure your jars are hot before filling to prevent cracking.

Ingredient Tips

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

bowl of cherry tomatoes, garlic cloves, jalapenos, sweet red onion, green pepper
  • Cherry tomatoes: Use any mix like Sun Gold or Sweet 100 for best flavor. If you have a lot of cherry tomatoes, but don’t want to can them, try this I’ve Got A Million Cherry Tomatoes Salsa Recipe.
  • Jalapeño peppers: Remove seeds for mild salsa or keep them for more heat.
  • Red onion: Sweet red onion is preferred but white or yellow works too.
  • Garlic: Fresh cloves only. Skip the jarred version.
  • Green bell pepper: Can be swapped for red or orange for a sweeter note.
A can of tomato paste sits on cilantro, surrounded by small bowls labeled salt, sugar, oregano, cumin, coriander, and bottled lemon juice, all arranged on a yellow background.
  • Bottled lemon juice: Critical for safe pH levels in water bath canning. Do not use fresh lemon juice as the pH can vary.
  • Tomato paste: Helps thicken and intensify tomato flavor.
  • Fresh cilantro: Add just before canning for best flavor.
  • Spices: Dried oregano, cumin, coriander, salt, and sugar round out the flavor.

How To Make This Canning Cherry Tomato Salsa Recipe

I start by roasting the cherry tomatoes, jalapeños, onion, garlic, and bell pepper at 400°F for about 12-15 minutes. When the tomato skins start to wrinkle and everything smells sweet and savory, it’s ready. If you’re looking for another smoky recipe to try, this Smoky Red Pepper Crema would be a great pairing.

Cherry Tomato Salsa veggies on sheet pan ready to roast
Cherry Tomato Salsa veggies roasted on a pan

Transfer everything into a blender. Add the tomato paste, bottled lemon juice, spices, and cilantro. Pulse for a chunky salsa or blend smooth, your choice! I usually blend without cilantro first, then pulse it in at the end so it stays bright and flavorful.

Pour the salsa into a large pot and bring it to a gentle boil, then lower the heat and simmer for 20 minutes. This helps concentrate the flavors and thickens the salsa for better canning results.

roasted veggies in blender before processing
Cherry Tomato Salsa in blender

Sterilize your jars and keep them hot. Ladle the hot salsa in, leaving ½ inch of headspace. Remove air bubbles and wipe rims clean.

Place jars in a boiling water canner. Process for 15 minutes if you live below 1,000 ft elevation, 20 minutes for 1,001-6,000 ft, and 25 minutes above 6,000 ft. For step-by-step help, check out the Water Bath Canning For Beginners Guide.

Let jars cool undisturbed for 12-24 hours. Check seals, label, and store in a cool, dark place. If you want to expand your canning pantry, consider trying this Canning Tomato Soup for another comforting staple.

 Recommended process time for Cherry Tomato Salsa in a boiling-water canner.
 Process Time For Your Altitude 
Style of PackJar Size0 – 1,000 ft1,001 – 6,000 ftAbove 6,000 ft
HotPints15 min2025

Variations, Substitutions, and Recipe Tips

Dietary Modifications: Omit sugar for Whole30 or low-sugar diets. Use low-sodium salt blends if needed.

Flavor Enhancements: Try a dash of chipotle powder, ancho chili, or smoked salt for a deeper roasted flavor. A pinch of cinnamon can also enhance sweetness naturally without added sugar.

Add-In Options: Stir in roasted corn or black beans before serving (not for canning). You might also enjoy these Easy and Fun Cinco de Mayo Dessert Recipes as a festive end to your salsa spread.

Simple Substitutions: Use orange or yellow bell peppers for a sweeter flavor. Add a splash of apple cider vinegar or lime juice instead of lemon juice if refrigerating only.

Tips for Recipe Success: Roast the tomatoes until skins burst and caramelize slightly for richer flavor. For more tomato preservation help, check out The Easiest Method For Peeling Tomatoes for Canning. Label all jars and containers with the date to keep track of freshness.

What if my salsa is too watery?

Make sure to roast the tomatoes thoroughly and simmer long enough to reduce moisture. Drain off the excess water after roasting.

Cherry Tomato Salsa in a bowl with chips by it

Storage and Reheating Instructions

  • Store sealed jars in a cool, dark pantry for up to 12 months. For best flavor, use within 6 to 9 months.
  • Once opened, refrigerate and enjoy within 7 to 10 days. Always use a clean spoon to avoid introducing bacteria.
  • Freeze extra salsa (not canned) in freezer-safe containers for up to 3 months.

Biblical Hospitality Tips For Canning Cherry Tomato Salsa

“Perhaps, in the act of practicing biblical hospitality, we find our own hearts healed.” —Intentional Hospitality

When your summer garden overflows with cherry tomatoes, it’s not just a harvest, it’s an invitation. This Canning Cherry Tomato Salsa recipe turns garden surplus into something that blesses others long after the summer season ends. Whether you offer a jar to a neighbor, bring it to a church potluck, or serve it with chips after Sunday service, this recipe is a joyful way to practice Biblical Hospitality that nourishes both body and soul.

Hostessing Tips for Summer Pantry Sharing

  • Hospitality as Ministry: Take time to pray over each jar you can. Ask God to bless the person who will receive it, whether it’s for a meal with friends or a quiet family night. Your preserved salsa can become a vessel of spiritual encouragement.
  • Fellowship Over Perfection: Don’t wait until you’ve canned perfectly or produced a full pantry to share. Offer a single jar with a handwritten note. Authenticity and presence matter more than presentation.
  • Prep-Ahead Tip: Double the roasting step and freeze an extra batch of blended salsa in portions. You’ll have it ready for last-minute hospitality, even when your schedule is tight.

Hospitality in Action

This week, prepare one extra jar of salsa with someone specific in mind. It could be a new neighbor, a friend going through a hard time, or a young mom in your church. Add a kind note and a bag of chips; simple, sincere, and straight from your heart.

I’d love to hear your canning stories or how you served it in the comments below. And if you found this recipe helpful, send it to a friend who might be drowning in tomatoes too!

Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!

Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!

cherry tomatoes in strainer and jars of cherry tomato salsa
5 from 6 ratings

Easy Step-by-Step Canning Cherry Tomato Salsa Recipe

Prep Time: 20 minutes
Cook Time: 20 minutes
Processing: 15 minutes
Total Time: 55 minutes
Servings: 10 cups of salsa
This canning cherry tomato salsa recipe is rich, smoky, and easy-to-make that’s perfect for preserving your summer harvest. Made with fresh cherry tomatoes, peppers, garlic, and spices, this salsa is ideal for entertaining, gifting, or simple snacking. Try it today to bring a burst of seasonal flavor to your pantry!

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Make a Shopping List for This Recipe

You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!

Ingredients
 

  • 14 cups cherry tomatoes, (whole fresh, washed and stems removed)
  • 4 jalapeño peppers, seeded and cut in half
  • 1 cup red onion, peeled and quartered
  • 4 cloves garlic, peeled
  • 2 green bell peppers, seeded and quartered
  • 12 ounces tomato paste, canned
  • 1 cup lemon juice, bottled
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1 cup fresh cilantro, stems and leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons dried oregano

Instructions
 

Roast the Vegetables

  • Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Wash 7 cups cherry tomatoes and place them on the baking sheet.
    14 cups cherry tomatoes
  • Cut 2 jalapeño peppers in half, remove the seeds, and add to the sheet.
    4 jalapeño peppers
  • Peel and quarter ½ cup red onion and add to the sheet.
    1 cup red onion
  • Peel 2 cloves garlic and add them to the sheet.
    4 cloves garlic
  • Quarter and seed 1 green bell pepper, adding it to the sheet as well.
    2 green bell peppers
  • Roast everything in the oven for 12 to 15 minutes, until the tomatoes are soft, their skins are wrinkled, and the vegetables are lightly browned and fragrant.

Blend the Salsa

  • Carefully transfer the roasted vegetables to a blender or food processor.
  • Add 6 ounces tomato paste (canned) bottled lemon juice, salt, sugar, fresh cilantro (stems and leaves), cumin, coriander, and dried oregano.
    12 ounces tomato paste, 1 cup lemon juice, 2 teaspoons salt, 2 tablespoons sugar, 1 cup fresh cilantro, 1 teaspoon ground coriander, 2 teaspoons dried oregano, 1 teaspoon ground cumin
  • Blend until you reach your preferred salsa consistency, whether smooth or chunky.
  • Pour the salsa into a large saucepan.

Cook the Salsa

  • Heat the salsa over medium heat, stirring frequently, until it comes to a boil.
  • Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Prepare the Jars

  • Wash 2 pint jars, lids, and rings in hot soapy water. For best results, keep the jars hot in simmering water until you are ready to fill them.
  • Ladle the hot salsa into the hot jars using a canning funnel, leaving ½ inch of space at the top (headspace).
  • Remove air bubbles by gently tapping the jars or using a non-metallic utensil.
  • Wipe the rims of the jars with a damp paper towel to ensure a clean seal.
  • Place the lids and rings on the jars, tightening just until fingertip-tight.

Water Bath Canning

  • Place the filled jars in a boiling water bath canner, making sure the jars are covered by at least 1 inch of water.
  • Boil the jars for 15 minutes (adjust the time if you live at a high elevation).
  • Carefully remove the jars and let them cool undisturbed on a towel or cooling rack for 12 to 24 hours.
  • Check the seals by pressing the center of each lid. If the lid does not flex up and down, it is sealed.
  • Refrigerate any unsealed jars and use within a week.
  • Label and store the sealed jars in a cool, dark place for up to 1 year.

Notes

If you are new to water bath canning, be sure to visit my post, Water Bath Canning For Beginners   You will learn how to safely preserve your favorite jams, jellies, salsa, tomatoes, and pickles with this comprehensive guide.
 Recommended process time for Cherry Tomato Salsa in a boiling-water canner.
  Process Time For Your Altitude 
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Hot Pints 15 min 20 25

Important Prep Tips:

  • No need to peel cherry tomatoes!
  • Pre-measure your spices to avoid rushing during blending.
  • Use bottled lemon juice for safe acidity levels in canning. Fresh lemon juice varies and isn’t reliable for preservation.
Common Mistakes:
  • Don’t skip the simmering step. It thickens the salsa and prevents runny jars.
  • Be sure your jars are hot before filling to prevent cracking.
Dietary Modifications: Omit sugar for Whole30 or low-sugar diets. Use low-sodium salt blends if needed.
Flavor Enhancements: Try a dash of chipotle powder, ancho chili, or a smoked salt for a deeper roasted flavor. A pinch of cinnamon can also enhance sweetness naturally without added sugar.
Add-In Options: Stir in roasted corn or black beans before serving (not for canning). 
Simple Substitutions: Use orange or yellow bell peppers for a sweeter flavor. Add a splash of apple cider vinegar or lime juice instead of lemon juice if refrigerating only.
Tips for Recipe Success: Roast the tomatoes until skins burst and caramelize slightly for richer flavor. Label all jars and containers with the date to keep track of freshness.
 
Serving: 1serving, Calories: 97kcal, Carbohydrates: 23g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 760mg, Potassium: 928mg, Fiber: 4g, Sugar: 14g, Vitamin A: 1806IU, Vitamin C: 92mg, Calcium: 57mg, Iron: 3mg
Cuisine: American
Author: Gina Dickson
Intentionalhospitality.com content and photographs are copyright-protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
gina in the kitchen cooking and image of dishes made by intentional hospitality