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tomato chimichurri sauce, From Chef To Home

Roasted Tomato Chimichurri Sauce

Toss the bottle and use this thick and tangy red chimichurri sauce at your next cook out. A roasted tomato twist on the Argentinean classic.
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 1 Cup
Author Nate


  • 4 each roma tomatoes
  • 3 each garlic cloves
  • 1 Tbsp olive oil
  • 1 Tbsp white wine vin
  • 1 cup parley
  • 1/3 cup olive oil
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1/4 tsp red pepper flakes


  1. Slice the roma tomatoes a 1/2 inch thick. Toss with garlic, 1 Tbsp olive oil and season with salt and pepper.

  2. Spread tomatoes and garlic in pan and place in preheated 425° for 10 minutes. Remove garlic.

  3. Allow tomatoes to roast another 15 minutes until cooked, slightly dry and blistered. Remove from oven and allow to cool slightly.

  4. Add roasted tomatoes to food processor along with roasted garlic, parsley, white wine vinegar, olive oil, salt, paprika and red pepper flakes.

  5. Top on you favorite grilled meat or veggies.

Recipe Notes

If you want it a bit spicy, roast a jalapeno or serano chili. Just peel the chili after it has roasted.