ROASTED RED TOMATO SALSA

ROASTED RED TOMATO SALSA

1 1/2 pounds fully ripened fresh tomatoes (about 3 large)
1 jalapeño pepper (1 or 2) stems, seeds and veins removed
1 large onion, cut in 1/4-inch slices
4 large garlic cloves, peeled
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cider vinegar

Preheat oven to 450ºF. Halve tomatoes crosswise; remove stem ends. In a shallow broiler pan or large baking pan, in a single layer, place tomatoes, jalapeño peppers, onion and garlic; toss with oil. Roast, turning vegetables once, until lightly browned, about 20 minutes; cool slightly. Place half of the mixture in a food processor container; process until coarsely chopped; spoon into a bowl; repeat. Stir in cilantro, salt, pepper and vinegar. Serve at room temperature with chips or spoon over omelets, fish, burgers, vegetables or baked potatoes.

Yield: 2 1/2 cups