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
Recipe Type Mexican Style
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 32 Ounces
Calories 10 kcal
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


  1. 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.

  2. Take the tomatoes out of the water with a large perforated spoon. Let cool. Peel off the skin.
  3. Cut into halves and cut out the core at the one end.
  4. Place in a food processor and process coarsely. I pulse a very few times. Do not puree.
  5. In a large sauce pan heat 3 Tablespoons water to a mild boil. It happens quickly. Turn down the heat.
  6. Saute the onion about 10 minutes or until soft.
  7. Add the garlic, basil and oregano. Stir 2 minutes.
  8. Add the tomatoes, salt and pepper. Bring to a boil. Lower heat and simmer 25 minutes, uncovered, stirring occasionally.

Recipe Notes




Nutrition Facts
The Best Chunky Tomato Salsa
Amount Per Serving (2 Ounces)
Calories 10
% Daily Value*
Sodium 37mg 2%
Potassium 65mg 2%
Total Carbohydrates 1g 0%
Vitamin A 3.6%
Vitamin C 4.2%
Calcium 0.9%
Iron 1.3%
* Percent Daily Values are based on a 2000 calorie diet.