Red Tomato Salsa

• 2 tablespoons vegetable oil
• 1 medium onions thinly sliced
• 4 cups italian plum (roma) tomatoes canned, diced
• 1 cup tomato juice
• 2 each garlic cloves peeled
• 4 large jalapeno pepper stemmed, seeded if desired
• 1 teaspoon salt

1. Heat the vegetable oil in a medium skillet over moderate heat.
2. Cook the onions until soft, about 10 minutes.
3. Transfer to a food processor fitted with the metal blade or a blender.
4. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth.
5. Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible.
6. Pour into a saucepan, and add the salt.
7. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes.
8. Adjust the seasonings.
9. Set aside and cool for table salsa or use warm for red rice or chilaquiles.
10. Makes 1 1/2 quarts Store in the refrigerator 2 to 3 days or in the freezer for weeks.

vegetable oil, onions, italian plum, tomato juice, garlic, pepper, salt

Taken from recipeland.com/recipe/v/red-tomato-salsa-36343 (may not work)