Roasted Tomato Salsa


  • A few large tomatoes, or several small tomatoes, cut into wedges or chunks
    one small onion, quartered
  • olive oil
  • sea salt and freshly ground pepper
  • 7 cloves garlic, peeled
  • 2 small or 1 large sweet pepper
  • 1 hot pepper, seeded
  • a handful cilantro, chopped
  • lemon or lime juice, to taste


  1. Preheat oven to 450. Place the tomatoes, onion, and peppers on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat
  2. Place the garlic on a small piece of foil and drizzle it with oil. Wrap in foil.
  3. Roast the vegetables and the garlic in the oven for 25 minutes until charred and tender.
  4. Let cool slightly. Place in food processor with remaining ingredients and pulse to achieve desired consistency.