Fresh Roasted Salsa

I haven't posted in a very long time, and I have no excuse... except I'm lazy.

Do any of you have a plethora of tomatoes in your garden and you are sick to death of bottling/canning/freezing - which is code for blanching/peeling/cutting/chopping/crying/boiling/burning yourself/waiting to enjoy the 'fruits of your labor'??  Me too!!

We used to bottle some pretty good salsa - but I came across this little gem on a blog, I can't for the life of me remember the site (this was before Pinterest) - once we ate this, the old stuff was disappointing.  It's a pretty flexible recipe.  Here's what you need:

Tomatoes - Approximately a sink full. Washed and cut in halves.
Onions - Washed, peeled and quartered.  I use two onions per tray of tomatoes.
Jalapenos - Washed, stems removed and cut in halves.  I use two per tray of tomatoes.
Garlic - Peeled whole cloves.  I like a lot, I think there are four or five per tray of tomatoes.
Salt - I use coarse salt, I don't know why, but I like to see that I've got plenty sprinkled on the veggies.
Cilantro - Washed and drained.  I like a huge handful of the ends with the leaves.  (But, save for after roasting.)

Lay out your tomatoes, onions, jalapenos and garlic on cookie sheets - sprinkle generously with salt.  Roast at 425 degrees for 30 to 45 minutes.  The tomatoes loose their juices and everything gets a little 'charred'.  I use a slotted spoon to scoop everything into the food processor with the cilantro - this batch of salsa was about 3 food processors-full.  If you like thinner salsa - you can add the tomato juice from the cookie sheets.  I like thick and hearty salsa so I don't.  Add salt to taste.  If you like lime juice, you can add that too.  But, it really doesn't need it.

I hope you like this salsa as much as we do.  It's super easy and barely any prep work.  See.  I'm lazy.