Oven-Roasted Tomato Salsa

Preheat the oven to 350ºF.

Place the tomatoes and jalapeno in a single layer, cut side up, on baking sheets. Drizzle olive oil over the them and sprinkle with kosher salt and black pepper. Roast for 60-70 minutes until the tomatoes have become slightly browned and shriveled. Allow them to cool until room temperature.

Put the roasted tomatoes, jalapenos, ½ teaspoon of kosher salt and the remaining ingredients into the bowl of a food processor. Pulse until desired consistency. Taste the salsa and add more kosher salt and black pepper as needed. The flavors will intensify as the salsa flavors marry.

Pour the salsa into a container and refrigerate for a few hours before serving.