Gwyneth Paltrow’s Roasted Tomato Salsa
- 8 plum tomatoes, cut in half
- 4 garlic cloves, unpeeled
- 1 small white onion, cut into quarters plus 1/2 small white onion, roughly chopped
- Olive oil
- A pinch of salt, plus more as needed
- 3 small dried chipotle peppers
- 1/2 cup chopped fresh cilantro
- Freshly ground black pepper
Preheat the oven to 450°F. Place the tomatoes, garlic cloves and quartered onion on a baking sheet; drizzle with olive oil and season with salt. Roast for 30 minutes.
While the veggies roast, toast the chipotles in a small dry sauté pan for about 1 minute. Transfer a bowl and cover the boiling water to rehydrate. When the veggies are very well-browned and soft, remove from the oven and let cool to room temperature.