I was going for Frontera's Roasted Tomato/ Jalapeño Salsa here. This didn't come close at all, but is still a solid salsa, so I shall share:
1 lb tomatoes (mine were on the vine)
1 medium onion, chopped
1 lg jalapeño pepper, chopped fine
2-3 cloves garlic, minced
1 can tomato paste
1 cup broth (I used Better than Bouillon no chicken flavor)
1/4 cup cilantro, chopped
1/2 lg lime, juiced
Heat oven to 350, roast tomatoes for 1/2 hour turning once or twice. I broiled them for a few minutes after to blacken them. Sautée onions until tender, add garlic and jalapeño and sautée for a few more minutes. Chop roasted tomatoes and discard cores. Add tomatoes to onion mix with paste, broth and salt. Simmer at least 1/2 hour. Add cilantro and blend. Stir in lime juice and serve.
*Here's my notes for next time: Though this salsa is super good (better the next day too after flavors have had a chance to get married), It wasn't as blackened and roasted as I was hoping for. I think that next time, I shall roast the onions, Jalapeños and garlic as well and really char the bejeezus out of everything. Also, I didn't leave the jalapeño seeds in, next time they stay to spice things up, as well as probably using 2 vs 1 to up that flavor in the salsa.