- 1 pound red tomatoes (heirloom if you can find them), roughly cut into 2-inch chunks
- 1/2 pound cherry or grape tomatoes
- 2 cloves garlic, with skins intact
- 1 hot pepper (serrano or jalapeño), sliced in half lengthwise
- 1/4 cup canola oil
- 2 teaspoons salt
- 1/4 cup finely diced white onion, rinsed
- 1/2 cup cilantro leaves
Preheat oven to 450°F.
In a large bowl, toss all of the tomatoes, the garlic and spicy pepper with the canola oil. Season with 1 teaspoon salt and place onto a foil-lined sheet tray. Roast for 8 minutes or until the skins of the tomatoes begin to burst but not brown. Remove from oven and let cool.
Remove the skins of the garlic. (The garlic should just pop right out of the skins when given a squeeze.) Place the garlic cloves, spicy pepper and half of the cooked tomatoes into a blender and blend until no longer chunky but not completely smooth. Add in the rest of the tomatoes, white onion, cilantro and the remaining salt and pulse 5-10 times or until tomatoes start to break down but the salsa is still pretty chunky.
Remove the salsa to a bowl and taste for seasoning. Stir in a little more salt, if necessary.