Roasted Ripe Tomato Salsa

• 10 plum tomatoes, halved lengthwise and cored
• 5 tablespoons olive oil
• 1 teaspoon herbes de Provence
• Kosher salt and freshly ground pepper
• 3 ripe tomatoes, cored and diced large
• 3 shallots, peeled and julienned
• 1 yellow bell pepper, stemmed, seeded and diced medium
• 3 scallions, trimmed and sliced
• 1 teaspoon red wine vinegar

1. Heat the oven to 400 degrees.
2. Place a large cast-iron skillet inside it and heat 15 to 20 minutes.
3. Place the plum tomatoes cut side up on a rack over a baking tray.
4. Drizzle them with 1 tablespoon olive oil, then season with the herbes de Provence, and salt and pepper to taste.
5. In a large stainless steel bowl, toss the diced tomatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon pepper.
6. Spoon into the heated skillet.
7. Place the sliced plum tomatoes in the oven as well.
8. Roast 45 minutes, or until plum tomatoes appear to be drying and diced tomatoes have released their juices.
9. Remove from the oven, and let cool.
10. Place a skillet over medium high heat, add remaining 2 tablespoons olive oil, shallots, yellow pepper and scallions, and saute 2 to 3 minutes, or until softened.
11. Transfer to a large bowl.
12. Cut cooled plum tomatoes into quarters and add to bowl along with diced tomates.
13. Toss to combine.
14. Season with vinegar, salt and pepper.

tomatoes, olive oil, herbes, kosher salt, tomatoes, shallots, yellow bell pepper, scallions, red wine vinegar

Taken from cooking.nytimes.com/recipes/9737 (may not work)