Roasted Tomato Salsa               

Recipe from: Family Circle

   3      large         tomatoes, about 2 pounds, cut in half<sup>1</sup>, seeded
   3      tablespoons   olive oil
   1      cup           chopped onion
   2                    jalapeno chiles, seeded and chopped
   2      cloves        garlic, crushed
   2      teaspoons     chili powder
   2      tablespoons   red wine vinegar
   1 1/2  teaspoons     hot red-pepper sauce
     1/2  teaspoon      salt

Heat broiler. Place tomatoes, cut side down, on broiler-pan rack. Broil 3-inches from heat until blackened, about 3 min.  Heat 1 tablespoon olive oil in large nonstick skillet over med-high heat. Add onion, jalapeno and garlic; saute 4 min. Add chili powder; saute 3 min.  Transfer onion mixture and tomatoes to food processor or blender; puree. Pour into bowl. Add 2 tablespoons olive oil, vinegar, red-pepper sauce and salt.  For best results, refrigerate, covered, a few hours or overnight.

<sup>1</sup><u> Tomato Prep</u>:
With sharp knife, cut tomato in half crosswise between stem and bottom.  Lightly squeeze over bowl to remove seeds/pulp.  Broil the tomato halves, cut side down, until skin blisters and blackens.  Add tomato halves to mixture in the food processor; blend until smooth.