Slow Roasted, Late Summer Salsa

• 4 overripe plums
• 2 overripe peaches
• 2 jalapenos
• 1 punnet sweet baby peppers
• 2 bell peppers (yellow, orange, or red)
• 2 large, overripe tomatoes
• 2 small white onions
• 1 small head garlic
• 2 ears corn
• 1/4 cup olive oil
• kosher salt
• freshly cracked black pepper

1. Prep all the vegetables: Wash the plums, peaches, jalapenos, peppers, and tomatoes. Peel the onions, break the garlic head into cloves, shuck the corn.
2. Now prep further, dumping everything into a large bowl as you go: halve the plums; quarter the peaches; de-stem, seed, and roughly chop the jalapenos; stem and roughly dice all the peppers; chop the tomatoes; roughly dice the onions. Toss the garlic cloves into the bowl, too. (Keep the corn separate for now.)
3. Heat the oven to 275F.
4. Pour the olive oil into the bowl, along with a generous quantity of salt and pepper. Use your hands to mix everything together. Adjust the olive oil, salt, and pepper as you see fit.
5. Spread the contents of the bowl onto a large baking sheet. Use the olive oil left in the bottom of the mixing bowl to coat the corn; add it to the baking sheet, too.
6. Cook the fruits and vegetables for 2 hours. Then, lower the oven to 215F, and cook for another 30 minutes. Once out of the oven, cut the kernels from the corn. Run everything through the food processor. Enjoy warm, or at room temperature.

overripe plums, peaches, jalapeufos, punnet sweet baby peppers, bell peppers, tomatoes, white onions, garlic, corn, olive oil, kosher salt, freshly cracked black pepper

Taken from food52.com/recipes/23848-slow-roasted-late-summer-salsa (may not work)