6 lbs. tomatoes, halved
5-10 jalapeño peppers, halved and seeded
1 bell pepper, quartered and seeded (optional)
1 large onion, peeled and quartered
10 cloves of garlic, peeled

  • bake vegetables at 375°F, cut side up, until they begin to soften, about 25 minutes
  • broil for 2-5 minutes until they begin to char
  • remove from oven and let cool slightly before processing, reserving pan juices

1 bunch cilantro, lower stems removed
1 tbsp. salt

  • add to food processor or blender with roasted vegetables and pulse until chunky but not puréed, adding pan juices as needed
  • adjust salt

source: https://natashaskitchen.com/roasted-tomato-salsa/