Recipe Notes Makes about 2 cups.
2 pounds cherry or grape tomatoes, washed, dried, and halved
1 large red onion cut into chunks
4 or 5 garlic cloves, coarsely chopped
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Asiago cheese, shaved – optional but fabulous!
Preheat oven to 375°F.
Line a rimmed sheet pan with aluminum foil. Set aside.
Combine the tomatoes, onion, garlic, and olive oil in a large bowl.
Spread evenly on the prepared sheet pan. Sprinkle with kosher salt.
Roast for about 30 minutes, until the vegetables start to lightly brown. I like to check on things after about 15 minutes. If some vegetables are browning faster than others, I flip them. Remove the pan from the oven and let it cool.
Scoop the mixture into the work bowl of a food processor. Pulse two or three times, until the vegetables resemble chunky salsa.
Serve on fresh, crusty bread. For an extra treat, top it with a shaving of Asiago cheese.