This is the kind of tomato salsa you make once and keep reaching for without thinking about it. It smells like cooked tomatoes should, stays balanced, and slides easily into whatever dinner needs help.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Servings
Makes about 2 cups (enough for 3–4 meals)
Try this next: Quick Chicken Hummus Bowl for a Weeknight Dinner
Ingredients
Instructions
- Warm the olive oil in a wide pan and add the onion with a small pinch of salt. Let it soften slowly until translucent, not browned.
- Stir in the garlic and carrot and cook briefly, just until the aroma changes.
- Crush the tomatoes directly into the pan with your hands, then add all their juices.
- Drop in the oregano and bay leaf, season lightly with pepper, and bring everything to a gentle simmer.
- Cook uncovered, stirring from time to time, until the sauce thickens and smells rounded, about 25 minutes.
- Taste and adjust with salt; add a pinch of sugar only if the tomatoes need it. Remove the bay leaf before using.
Storage (cook once, eat later perspective)
Let the salsa cool completely, then store it in a sealed container in the fridge for up to 4 days. It reheats gently without losing flavor and can be thinned with a splash of water or olive oil depending on how you use it.
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