Combining fresh and roasted tomatoes adds a great depth of flavor to this easy salsa recipe. Serve with Herbed Potato Chips (page 20) or Sesame Corn Wafers (page 30).

3 pounds tomatoes, divided

4 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon salt

1 jalapeño pepper

1 green bell pepper, chopped

½ cup chopped red onion

2 tablespoons lemon juice

⅛ teaspoon cayenne pepper

1. Preheat oven to 400°F. Cut 3 tomatoes in half; place cut-side up on cookie sheet. Top each tomato with some garlic. Drizzle with olive oil and sprinkle with salt. Roast for 15 to 25 minutes or until tomatoes have some brown spots. Remove from oven and cool.

2. Chop remaining tomatoes and place in bowl. Seed and mince jalapeño and add to chopped tomatoes along with green bell pepper and red onion.

3. Chop cooled roasted tomatoes and add to salsa. Sprinkle with lemon juice and cayenne pepper and stir gently. Cover and chill for 1 to 2 hours before serving.