Roasted Tomato Salsa

Roasted Tomato Salsa

6 vine-ripened tomatoes, cut in half
1 yellow onion, sliced
1 bulb garlic with top sliced off
1 jalapeno pepper
1-2 ts cumin
1/2-1 ts cayenne
Salt and pepper
EVOO

Heat oven to broil on high setting. Spread sliced onions on cookie sheet and drizzle with EVOO. Add jalapeno and full bulb of garlic drizzled with EVOO. Broil until slightly charred. Remove and set aside. Place tomatoes cut side down on cookie sheet. Broil on high with oven door cracked open until skin is charred. Keeping the door cracked keeps the tomatoes from getting too mushy or overcooked. Place tomatoes, onions, garlic cloves and jalapeno in a food processor. Season with cumin, cayenne, salt and pepper and puree. Serve warm with tortilla chips.