The smoky flavor and fresh ingredients make this roasted salsa superb for chips, tacos, burritos, or to top meats, chicken and fish.
*Makes about 3 cups
Preheat the oven to 500°F and lightly coat a baking sheet with olive oil. Sprinkle it with salt and pepper and set aside.
Use a paring knife to remove the cores from the tomatoes and cut them in half. Cut an "X" on the round side of each half -- just enough of a slit to break the skin. Place the tomatoes flat side down on the baking sheet. Add the garlic cloves to an empty space on the baking sheet. Roast the tomatoes and garlic in the preheated 500 degree F oven until the tomatoes are sizzling and beginning to brown, and the skin is beginning to pull away from the "X," about 15 minutes. (Check the garlic about halfway through as they might brown sooner. Take them off whenever they're ready.)
Remove from the broiler and then wrap them in the foil you broiled them on, leaving at least a few inches of air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chop the peeled peppers and set aside.