Oven-Roasted Tomato Salsa

• 4 pounds Plum Tomatoes, Cut In Half, Seeds Removed
• 1 whole Large Jalapeno Pepper, Sliced In Half
• 2 Tablespoons Olive Oil
• Kosher Salt
• Black Pepper
• 1/2 whole Small Yellow Onion, Quartered
• 2 stalks Scallions
• 2 cloves Garlic
• 2 whole Small Serrano Chile Peppers, Seeds Removed (depending On Your Preferred Heat Level)
• 1 teaspoon Cumin Powder
• 1/4 teaspoons Chili Powder
• 2 pinches Sugar
• 1 teaspoon Lime Zest
• 1 Tablespoon Fresh Lime Juice
• 1- 1/2 cup Fresh Cilantro

1. Preheat the oven to 350 degrees F.
2. Place the tomatoes and jalapeno in a single layer, cut side up, on baking sheets.
3. Drizzle olive oil over the them and sprinkle with kosher salt and black pepper.
4. Roast for 60-70 minutes until the tomatoes have become slightly browned and shriveled.
5. Allow them to cool until room temperature.
6. Put the roasted tomatoes, jalapenos, 1/2 teaspoon of kosher salt and the remaining ingredients into the bowl of a food processor.
7. Pulse until desired consistency.
8. Taste the salsa and add more kosher salt and black pepper as needed.
9. The flavors will intensify as the salsa flavors marry.
10. Pour the salsa into a container and refrigerate for a few hours before serving.

tomatoes, pepper, olive oil, kosher salt, black pepper, yellow onion, stalks scallions, garlic, serrano chile peppers, cumin, chili powder, sugar, lime zest, lime juice, fresh cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/oven-roasted-tomato-salsa/ (may not work)