Roasted Tomato & Jalapeño Salsa
3 pints cherry tomatoes
1/2 large onion, chopped into large pieces
1 tablespoon plus 1 teaspoon extra-virgin olive oil
sea salt, to taste
3 cloves garlic
3/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
2 to 3 teaspoons cumin
1. Preheat the oven to 400ºF.
2. Line a large-rimmed baking sheet with parchment paper.
Arrange the tomatoes, onion, and whole jalapeño on the
parchment paper. Drizzle the oil on top and use your hands
to toss to coat. Season with salt to taste. Roast for about 40
minutes, or until the tomatoes are wilted and the onions are
supersoft. Set aside to cool for 10 minutes.
3. Remove the seeds from the roasted jalapeño and discard.
To a blender, add the seeded jalapeño, roasted tomatoes,
roasted onions, garlic, cilantro, lime juice, and cumin. Pulse
several times, until all the ingredients are well blended. Add
more salt if necessary.
4. Serve at room temperature.