Roasted Tomato Salsa

• 1 pint grape or cherry tomatoes
• 1 1/2 teaspoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• Cooking spray
• 1/4 cup minced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 garlic clove, minced

1. Preheat oven to 425u0b0.
2. Remove stem end from tomatoes; place in colander and rinse under cold running water. Drain well.
3. Place tomatoes in a bowl; drizzle with oil, and sprinkle with salt and cumin. Toss gently. Place tomato mixture on a large jelly roll pan coated with cooking spray. Bake at 425u0b0 for 14 minutes or until tomatoes begin to shrivel and juices evaporate. Transfer tomatoes to a small bowl. Add onion, cilantro, lime juice, and garlic. Toss gently. Cool to room temperature; cover and chill until ready to serve.

grape, olive oil, salt, ground cumin, cooking spray, red onion, fresh cilantro, lime juice, garlic

Taken from www.myrecipes.com/recipe/roasted-tomato-salsa-5 (may not work)