Roasted Tomato Salsa
This salsa goes both ways- raw or roasted. I like the roasted version because it makes the lycopene in the tomatoes more bioavailable. Lycopene gives tomatoes their deep red color, and is a powerful antioxidant. So eat up!
4 dark red tomatoes, halved
2 cloves garlic
1/2 bunch cilantro
Roast all ingredients except for the cilantro in the oven at 375 until the onion is translucent and all ingredients are browned. Allow to cool and pulse in food processor with cilantro. Add salt to taste.