Oven Roasted Tomato and Poblano Salsa

Preheat oven to 375ºF.

Halve grape tomatoes and spread out on a baking sheet. Sprinkle with salt and pepper. Roast at 375ºF for 50-60 minutes. Tomatoes will be shriveled and soft.

Roast poblano chili over flame until charred on all sides. Put in a paper bag (or covered bowl) and let rest 5-10 minutes until cool enough to handle. Remove charred skin, stem, seeds, and membrane. Slice into strips, then chop.

Mix onion, green pepper, zucchini, cilantro, lime juice and tomato sauce in a medium bowl. Stir in roasted tomatoes and roasted chopped chili.

Cover and refrigerate at least 1 hour before serving.