• 2 pounds Roma tomatoes, cut in half lengthwise
• 1 medium white onion, cut into six wedges
• 1 large garlic clove, halved
• a couple pinches of finely ground sea salt
• 2-3 tablespoons of extra-virgin olive oil
• 1 medium dried chile pepper, soaked in boiling water until softened, and then drained
• 1 -2 chipotles in adobo sauce (canned)
• 1/2 cup cilantro, roughly chopped
• Heat oven to 400F degrees.

1. Place the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet.
2. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven.
3. Puree the chiles with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro.
4. Makes about 2 1/2 cups.

Adapted from 101 Cookbooks