Roasted Tomato Salsa

12 Roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 1/2 tablespoon olive oil
1 teaspoon ground cumin
1/4 teaspoon salt
3 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro

Preheat the broiler.

In a medium baking dish, place Roma (plum) tomatoes, garlic, onion

and jalapeno chile pepper. Drizzle with olive oil.

Note: If you prefer do this step out back on the grill it will reduce the heat in your kitchen and you will love the added “smoky grilled” taste of the fresh grilled vegetables.

Checking often, broil or grill 5 to 10 minutes or until the outsides of vegetables is lightly charred.

Remove vegetables from heat. Remove and discard tomato cores, jalapeno stems and seeds if desired. Don't forget to remove the skins form the garlic.

Toss all the roasted vegetable into a food processor a few at a time and coarsely chop.

Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

It will keep for 4 or 5 days in the refrigerator.

Enjoy!

Serving Size: makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user ANJABELLE1.