Slow Roasted Tomato Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
½ cup olive oil
4 cloves of garlic, thinly sliced
2 lbs fresh tomatoes, cored and sliced ½” thick
salt and pepper
¼ cup minced red onion
1 jalapeno pepper, stemmed, seeded and minced
2 Tbsp minced fresh cilantro
1 Tbsp lime juice
Move oven rack to middle position and heat oven to 325°F. Drizzle 2 Tbsp of the olive oil into a 9×13″ baking dish. Spread half of the garlic in the baking pan. Arrange tomato slices in the baking pan. Spread the remaining garlic over the tomatoes and season with a little salt and pepper. Drizzle the remaining olive oil over tomatoes and garlic. Bake for about an hour and a half until tomatoes are shriveled and beginning to turn black at the edges. Remove from oven and cool.
Remove tomatoes from pan to a cutting board using a slotted spoon or turner, leaving the oil in the pan. Discard excess oil. Chop tomatoes and garlic and move to a medium bowl. Stir in red onion, jalapeno, cilantro and lime juice. Season with additional salt and pepper, and lime juice to taste. Serve immediately or refrigerate, covered until read to use.
To roast in a gas grill: Turn all burners on to low and preheat for 15-20 minutes, ideally reaching 300-325°F. Roast until tomatoes are shriveled and turning black around the edges, 45-60 minutes.
Roasted tomatoes can be stored in an airtight container or freezer bag and frozen until ready to use. Just thaw, chop and stir in the remaining ingredients.