What to do, what to do...

I've got ripe tomatoes coming out my ears! Trying to decide what to do with them all is certainly a challenge. A lovely Insalata Caprese might come to mind, but unfortunately I have a husband who is interested in neither fresh tomatoes or fresh mozzarella. He'd end up eating a pile of basil.

So, I decided to make a big batch of salsa, perfect with El Milagro corn chips when company comes over, or even giving jars away as gifts. Here's my current favorite recipe:

Roasted Tomato Salsa

1/2 medium yellow onion, finely diced

Juice from one lime, more to taste

6 tomatoes

3 jalapenos, halved lengthwise, seeded and stemmed

1 garlic clove, peeled

1 cup coarsely chopped cilantro

1 1/2 tsp. kosher salt, more to taste

1 TB. sugar, more to taste

In a small bowl, soak the onion in lime juice for 15 minutes. In a heavy, dry skillet over medium-high heat, roast the tomatoes 12 minutes, garlic for 3 minutes. Pulse in a food processor until slightly chunky. Transfer to a serving bowl and add onion, juice, cilantro, salt and sugar. Adjust taste. Refrigerate up to a week. Yields about 2 cups.