Roasted Tomato Salsa

1. 1

   Preheat oven to 425u00b0.

2. 2

   Remove stem end from tomatoes; place in colander and rinse under cold running water. Drain well.

3. 3

   Place tomatoes in a bowl; drizzle with oil, and sprinkle with salt and cumin. Toss gently. Place tomato mixture on a large jelly roll pan coated with cooking spray. Bake at 425u00b0 for 14 minutes or until tomatoes begin to shrivel and juices evaporate. Transfer tomatoes to a small bowl. Add onion, cilantro, lime juice, and garlic. Toss gently. Cool to room temperature; cover and chill until ready to serve.

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