Roasted Tomato Salsa

Two chipotles can be very spicy, consider yourself warned.
Start with one, or even one-half a chipotle if you or your
family are heat-sensitive, and work up from there.

2 pounds Roma tomatoes, cut in half lengthwise
1 medium white onion, cut into six wedges
1 large garlic clove, halved
a couple pinches of finely ground sea salt
2-3 tablespoons of extra-virgin olive oil

1 medium dried guajillo chile pepper, soaked in boiling water until
softened, and then drained

1 -2 chipotles in adobo sauce (canned)

1/2 cup cilantro, roughly chopped

Heat oven to 400F degrees. Now gently tossed the tomatoes,
onions, garlic, and salt with the olive oil in a large bowl.

After they are nicely coated arrange in a single layer, tomatoes
cut-side facing up, across a parchment-lined baking sheet.

Roast in the oven for 25-30 minutes or until the tomatoes start
to collapse and the onions begin to caramelize a bit. Remove
from the oven.

Puree the chiles (both the guajillo and chipotles) with the
roasted garlic and two roasted tomato halves. Chop the remaining
tomatoes by hand (once they've cooled a bit). Chop and add the
onions as well. Season with salt and stir in the cilantro.

Makes about 2 1/2 cups.