We were given a bunch of end-of-season tomatoes, but I already had multiple frozen containers of tomato sauce. I asked Rachel what she wanted done with them, and she asked for salsa. Done.

Ingredients

  • 2 pounds tomatoes, cut in half
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 6–8 fresh chili peppers, chopped
  • 1–2 jalapeño peppers, sliced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon ground chili powder
  • 1/2 tablespoon ground cumin
  • 1/2 teaspoon Mexican oregano, crushed
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 bunch fresh cilantro, chopped

Directions

  1. Preheat oven to 400°F.
  2. Pour olive oil on large baking sheet and spread over entire surface.
  3. Sprinkle the garlic, spices, sugar, salt, and pepper evenly over the oil.
  4. Place the tomatoes cut side down on the oil. Add the onion and bell pepper if using.
  5. Roast for 40 minutes. Optionally, place under the broiler for 2–3 minutes to char the tops of the vegetables.
  6. Remove from oven and let cool until just warm.
  7. Scrape everything into a food processor, add the cilantro, and blend until desired consistency is reached.
  8. Cool completely and store in the refrigerator for up to 1 week, or freeze for up to 6 months.