Our garden just keeps producing tomatoes and more tomatoes. We have probably given away bushels from the six plants in our garden and I still have a counter top full. One thing my husband loves is fresh salsa. I ran across several recipes for roasted tomato salsa and decided to give one a try. As usual, I did not have the exact ingredients that were listed so I improvised, using ideas from more than one recipe.  The pepper fumes nearly took my breath but in the end it was worth it. Both the guys agreed that it was much better than the usual raw salsa. I will definitely add this recipe to my keeper list.

8 medium tomatoes, peeled and quartered
1/2 large onion, cut into large pieces
1 green bell pepper, seeded and quartered
3 jalapeno peppers with seeds removed
1 generous tablespoon chopped garlic in oil
cilantro to taste
lime juice
salt to taste
olive oil cooking spray
Preheat oven to 425 degrees. Place tomatoes, onion, and peppers on a foil lined pan. Spray with cooking spray. Cook 15 to 30 minutes or until pepper skins are blackened. Remove from oven. Cool slightly and remove most of pepper skins. Place all vegetables in food processor and add lime juice, cilantro, and salt. Pulse until tomatoes and peppers are chopped but are still somewhat chunky. Serve warm or cold.