Chunk Tomato Salsa piled high in a green bow, perfectly centered with half pint jars stacked behind. Colorful blue, white and orange stripped cloth off to the right.
5 from 3 votes

The Best Chunky Tomato Salsa

Chunky Tomato Salsa is here! A healthy salsa that doubles as a condiment.
Course Sauces, Dressings, Condiments
Cuisine Mexican Style
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 32 Ounces
Calories 10
Author Ginny McMeans


  • 24 ounces fresh tomatoes that measure about 1 1/2 lbs. or 24 ounces
  • 8 ounces yellow onion chopped
  • 2 garlic cloves minced or chopped very finely
  • 1 tablespoon dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper


  • Take the skin off the tomatoes. The way that you do this is by bringing a pot of water to the boiling point. Drop in the tomatoes and let boil just a minute or so. The skin will split as seen in the photo below.
  • Take the tomatoes out of the water with a large perforated spoon. Let cool. Peel off the skin.
  • Cut into halves and cut out the core at the one end.
  • Place in a food processor and process coarsely. I pulse a very few times. Do not puree.
  • In a large sauce pan heat 3 Tablespoons water to a mild boil. It happens quickly. Turn down the heat.
  • Saute the onion about 10 minutes or until soft.
  • Add the garlic, basil and oregano. Stir 2 minutes.
  • Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 25 minutes, uncovered, stirring occasionally.




Serving: 2Ounces | Calories: 10kcal | Carbohydrates: 1g | Sodium: 37mg | Potassium: 65mg | Vitamin A: 180IU | Vitamin C: 3.5mg | Calcium: 9mg | Iron: 0.2mg