4th of July 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.If you have a tomato garden, this would do great, picking all the fresh tomatoes right in your own back yard! (if you have that many plants ready!)

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 -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 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.

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