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.
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 do it 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: 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.
I haven’t used cherry tomatoes before for my salsa, but this recipe has become my families new favorite.
— Daunel B.
I made this recipe as a first time canner. It was easy to follow & really delicious! And I really appreciate Gina addressing my questions that I posted before getting started. I was nervous like anyone who is new to canning & her very thorough answers & explanations put me at ease. I am so glad that I found this website!
—Sue W.
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.
- Cherry tomatoes: Use any mix like Sun Gold or Sweet 100 for the 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.
- 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 the best flavor.
- Spices: Dried oregano, cumin, coriander, salt, and sugar round out the flavor.
Canning Cherry Tomato Salsa Recipe
Roast the Veggies
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 begin 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.
Blend the Salsa & Simmer
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.
Water Bath Canning
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 Pack | Jar Size | 0 – 1,000 ft | 1,001 – 6,000 ft | Above 6,000 ft |
| Hot | Pints | 15 min | 20 | 25 |
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).
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 the skins burst and caramelize slightly for a 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.
Make sure to roast the tomatoes thoroughly and simmer long enough to reduce moisture. Drain off the excess water after roasting if needed.
Storage and Reheating Instructions
- Store sealed jars in a cool, dark pantry for up to 12 months. For the 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.
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! If you loved this recipe, please consider sharing what you liked about it & give it a star rating ⭐️⭐️⭐️⭐️⭐️. Star ratings help people discover my recipes online. Your support and time mean a lot to me!
Easy Step-by-Step Canning Cherry Tomato Salsa Recipe
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Ingredients
- 14 cups cherry tomatoes, (whole fresh, washed and stems removed)
- 4 jalapeño peppers, medium-sized, seeded, and cut in half. you can use more or fewer jalapenos if you want to adjust the heat to your preference. This would be about 1/3 cup if chopped.)
- 1 red onion, medium-sized, peeled and quartered into pieces (this would be about one cup if chopped)
- 4 cloves garlic, peeled
- 2 green bell peppers, medium-sized seeded and quartered (This would be about 1 cup if they were chopped)
- 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 the cherry tomatoes and place them on the baking sheet.14 cups cherry tomatoes
- Cut the jalapeño peppers in half, remove the seeds, and add to the sheet.4 jalapeño peppers
- Peel and quarter the red onion and add to the sheet.1 red onion
- Peel 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 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 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.
Gina’s Notes and Tips
| 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.
- 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.
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.
Recipe sounds amazing, but I would recommend using bottled lemon juice because of the constant guarantee that the PH will be correct.
You know Joan, I had not thought about acidic differences in lemons. You are right, I’m going to change the recipe to reflect this. Thank you so much for sharing.
Can’t wait to try this but I don’t see the table in this recipe card’s notes recommending the processing time for the water bath.
Thanks Kathy for pointing this out. I missed that. I just updated the post and recipe card with the processing chart. :)
Yummy recipe, thanks for your detailed instructions! Two comments 1) in the ingredients you mention garlic “finely chopped” but the instructions indicate adding them to the baking sheet “whole”. 2 is it safe to cut back on or eliminate the sugar? It’s a sweeter salsa than my family prefers. Will probably add a little lime juice as we open each jar in this batch. Thanks!
I will fix the garlic chopping vs whole. I used to chop it and add it while cooking the salsa in a pot. However, I now feel roasting it gives the salsa a more mellow sweet garlic flavor which I really like. It is safe to cut back on the sugar for this recipe. Matter of fact, you have me thinking. Sugar cuts the acid in tomatoes and for canning we want a high acid base. The most important ingredient for safe canning is the acid. It is crucial to have a high enough acidity level to prevent the growth of harmful bacteria, especially botulism. On that note, do not use fresh lemon juice but the green bottle kind. Fresh lemons vary in their acidic levels. Bottle juice has a more consistent acidity level. Choose a quality brand that has at least 5% acidity. Hope this helps Christine.
Hi Gina- love the recipe as I’ve had a bumper crop of cherry tomatoes and just made it for the 3x volume, with some tweaks- I didn’t use sugar, I used juice of two fresh limes and no lemon juice- I like the taste of limes better, but for acid (and taste) I added one cup of apple cider vinegar and also 1/4 tsp of citric acid per pint. Not enough people use it and it takes the guess work out of acidification and it’s cheap. I also used canning salt for the salt here. I processed for 20 minutes boiling water at below 1,000 feet to be extra sure. Turned out amazing!
Matt, So glad you found this recipe so you can preserve all those cherry tomatoes! I have new plants of cherry tomatoes coming up around my compost pile, they just are so hardy compared to large tomatoes. I love the idea of using lime juice! I’m going to try that myself when I make this recipe next. I added this idea in the post. I noted to add 1/4 teaspoon of citric acid like you suggested and explained to other readers why we need to bump up the acid when using lime juice. I also gave them a link to buy citric acid. Your comment also got me thinking about apple cider vinegar when canning salsa. I spent about 30 minutes researching and shared in the post what I found out. I did find info on adding a cup of apple cider vinegar to a canned salsa recipe however taste wise that seemed like a lot for my taste buds so I agree with you, citric acid is a great choice for safe canning. Thank you for taking the time to share your tweaks on the recipe.
I’d like to try this salsa recipe . It looks delicious! Can I omit lemon juice if I am not canning and just storing in refrigerator?
Karin, You are exactly right! Omit the lemon juice if you are not canning it. You have me thinking, a lot of people would enjoy this recipe but do not want to can it. I am going back into the recipe and adding a short section about freezing fresh salsa.
This recipe is so easy and so delicious! The only changes that I made were to use yellow onion (didn’t have red onions on hand) and I added extra jalapenos (we like our salsa spicy!) I used my hand emulsifier rather than a blender or food processor, which made for a thick and well blended salsa. This was a great way to use up the bounty of cherry tomatoes that we had this summer.
Janet, I’m so happy you enjoyed using your cherry tomatoes in this recipe. I just noticed I have volunteer tomatoes around my compost pile so I might have enough in a month to do another batch hopefully.
Very easy to make. Taste delicious. Will definitely make in the future
Thanks Linda for sharing. I put your review in a block at the top of the post to help others deciding if it’s a recipe they want to make.
Thanks for the recipe. Can the tomato paste be omitted or have something else in place if it affects the PH ?
The tomato past is a thickener. It is ok to omit however, your salsa will be a bit more watery and a little less sweet. It is safe to omit as long as you do not leave out the lemon juice. If you do not want to can it then you could also opt for eating it over the weekend or freeze it. I added a step-by-step guide on how to freeze the salsa instead of canning.
Great info!
Thanks Rudy, this recipe was a long time in the testing phase and I finally figured out how to use up all the bazillion cherry tomatoes besides putting them in a salad. Now I grow them just for the salsa recipe.
I’m getting ready to Can this salsa but quick question… I’ve always thought you weren’t supposed to add cilantro to canned salsa because it turns it brown and the cilantro flavor goes away during the canning process. Is this the case? Or should cilantro be added?
Excellent point Mandy! Cilantro does turn dark and loses it fresh flavor when exposed to high heat. I put it in because I do not always access to fresh cilantro in the winter months, and I like the very mild hint of the cilantro in the canned salsa. Ball does add it to their salsa recipe. However, you have me thinking. I am going to go in and update the post to talk about adding cilantro. I want to encourage anyone that really enjoys the flavor of fresh cilantro to add some chopped fresh cilantro when they get ready to serve the canned salsa. Thanks your question!
Love it. I did leave seeds in 2 jalapeños and added 1 habanero without seeds and no cilantro. Will add fresh when used. Tastes great.
Wow! A habanero, now that’s some heat! And great ideas to wait and add the cilantro when ready to serve. Thanks for sharing.
Just a quick newbie question! When you say 7 cups of cherry tomatoes, are they meausred as whole or chopped?
Great question! I had small whole tomatoes that fit nicely in a measuring cup. However, you have a good point, some cherry tomatoes can be quite large so I would toss in a few more to make up for the gaps of space. I believe I need to change this to also say, 3.5 pints since some people buy them that way also. Don’t worry if it’s not exact, it’s all getting roasted down and blended together so a a few less or more tomatoes will not change the taste.
It says 14 cups cherry tomatoes but when cooking it says 7, so what amount do you use?
It’s 14, I went in and edited the post. Thank you.
am I missing something somewhere. It gives different measurements in a few spots ….2 jalapeño but then says 4 in italics. 1 pepper then 2 etc ..
I don’t see where I add in the rest
Hi Kathy,
Thank you so much for pointing that out, I really appreciate your careful eye! You didn’t miss anything; that was my mistake. When I was testing this salsa, I adjusted the number of jalapeños and bell peppers to get the right balance of flavor and heat, and I forgot to update all the spots in the post to match.
The correct measurement is 4 jalapenos as listed in the recipe card ingredients. I’ll be going back through the post to fix those inconsistencies so it’s clear and easy to follow.
Thanks again for helping me make the recipe better for everyone — and I’m so glad you’re trying this salsa!
your recipe calls for 12 oz of tomato paste but directions say use 6 oz, which is right amount?
Cory, Thanks so much for catching that! The correct amount is 12 ounces of tomato paste. I’ve updated the recipe card so everything matches. The tomato paste helps thicken the salsa and gives it that rich, deep flavor that makes it perfect for canning. I appreciate you pointing this out, happy canning!
The amount of certain ingredients varies through out the recipe. Ex: garlic, onion, green pepper. What’s the proper amount? Thanks.
Rachel, Thank you so much for pointing this out! You’re right, a few ingredient amounts didn’t line up between the list and the directions. I sturggled with putting medium-sized since that can vary. However, since the veggies are quarted it’s hard to measure that in cups. I’ve gone back through and updated everything so it’s consistent.
My family loves chunky salsa so I chopped everything up and roasted it, but instead of using blender or food processor, I proceeded with rest of recipe. Turns out, it is my thickest salsa yet. I haven’t used cherry tomatoes before for my salsa, but this recipe has become my families new favorite. Thank you!
Daunel, I created this recipe because I got tire of eating all the cerry tomatoes in salads. Some years it just seems my cherry tomatoes grow better than my Romas. I also made a roasted cherry tomato spaghetti sauce to help use them up.
is it possible to use frozen cherry tomatoes as I’ve freezing bags of them as they ripenes
Yes, you can use your frozen cherry tomatoes for this salsa. Freezing bursts the cells, so you will see extra liquid and a softer texture. Thaw the tomatoes in a colander, drain off the liquid, then measure the tomatoes after draining so the ratios stay the same. Pat everything dry with paper towels if needed, spread in a single layer, and roast a few extra minutes until the tomatoes look collapsed and lightly caramelized so you cook off that extra moisture. Keep the bottled lemon juice and veggie ratios exactly as written. Just keep in mind, draining off excess liquid will keep your salsa thick when serving or canning. Let me know how it turns out. Freezing them is a great idea! I still have yellow pear tomatoes on my vines and it’s October!
Hi Gina, this recipe looks amazing! I can’t wait to try it. I have a question about canning. I am new to canning, and in researching, it’s always emphasized that only recipes that are tested for safety (USDA, National Center for Home Food Preservation, Extension Offices, etc) should be used. And cherry tomato salsa recipes are so scarce! Your expertise is impressive, and I don’t have any real concerns. Just checking that if the recipe is followed carefully & exactly as posted, it is indeed considered safe. I bet if I were a veteran canner, I wouldn’t even be asking! Thank you!
Sue, That’s such a great question — and I’m really glad you asked it! You’re absolutely right that canning safety is important, especially when it comes to tomato-based recipes like salsa.
You’re also correct that most tested salsa recipes published by the USDA or the National Center for Home Food Preservation (NCHFP) were developed using paste or standard slicing tomatoes, not cherry tomatoes. Because cherry tomatoes tend to have slightly different water content and natural acidity, I’ve taken extra care to align this recipe with the NCHFP’s tested salsa guidelines from Washington State University (PNW395).
Here’s how I’ve ensured it fits within those safe parameters:
The recipe uses bottled lemon juice (never fresh) to guarantee consistent acidity for safe water-bath canning.
The ratios of tomatoes to peppers and onions match those in tested recipes, which keeps the pH in the safe zone.
No thickeners or low-acid ingredients (like corn or beans) are added before processing.
The water-bath processing times are the same as NCHFP’s tested recommendations: 15 minutes for altitudes under 1,000 feet, with adjustments for higher elevations.
So yes — if this recipe is followed exactly as written (same ingredient types, bottled lemon juice, and proper canning time), it fits within the safe guidelines established by the National Center for Home Food Preservation.
That said, because there hasn’t been a lab-tested cherry tomato salsa published by the USDA, I always remind readers that this recipe has been carefully adapted using NCHFP’s established ratios and methods for safe canning.
And please don’t apologize for asking! Safety questions are one of the smartest things a new canner can ask — it means you’re doing things right.
I made this recipe as a first time canner. It was easy to follow & really delicious! And I really appreciate Gina addressing my questions that I posted before getting started. I was nervous like anyone who is new to canning & her very thorough answers & explanations put me at ease. I am so glad that I found this website!
Sue, Bless you! Your review was so kind. I made you a star reviewer at the top of this post.