Roasted Tomato Salsa

This recipe is so easy and delicious!  Once tomatoes start ripening, this is a great way to use several at one time and the whole batch lasts for about a week in the refrigerator (if you don't eat it all in one sitting)!

The first time I made this recipe was for the first clothing swap I hosted while living in Pennsylvania.  Needless to say, it was a huge hit!  I even had a friend's husband say it was the best salsa he had ever eaten, then went and got a food processor so they could make it at home!

I got this recipe from Martha Stewart...personally.  No, just kidding, but I got it from her magazine a few years ago.  Close enough...all the recipes without all the snarky remarks on how I'm doing it "wrong" and bringing "shame" to the Martha Stewart name.  *sigh* Anyway, I can't take credit for the recipe, but I will take credit for how awesome it turns out each time I make it!!

Roasted Tomato Salsa

courtesy of: Goddess Supreme, Martha Stewart

7-9 plum tomatoes, halved

2-4 white onions, quartered or halved, depending on size   

1 jalapeno

1 clove of garlic, unpeeled

1 tsp. salt 

Place an oven rack on the highest setting and preheat your oven's broiler (mine heats to 500 degrees).  Place all ingredients (minus salt) on baking sheet, cut sides down.  Broil in oven until the outer skins char and turn black, 7-12 minutes depending on your broiler.  Remove baking sheet from oven and let cool.  Once the ingredients are cooled, process in a food processor (may have to do in batches), place in a large mixing bowl, add salt, and stir.  Serve immediately or chilled with your favorite chips.  Personally, I love the "Hint of Lime" Tostitos!!

PS.  I do love Martha Stewart, just sometimes get the feeling that she believes that only she can do anything 100% correctly.  She toots her own horn, basically.  Anyway, no offense Martha!  Love you and will keep cooking your recipes.  All hail the Queen!