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 guajillo 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.
Now gently tossed 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.
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.
Puree the chiles (both the guajillo and chipotles) 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. Cilantro is also known as coriander.
Makes about 2 1/2 cups.