Oven-Blistered Salsa Veggies
1 head of garlic
6 Roma tomatoes
1/2 red onion
Vera Jane’s Extra-Virgin Olive Oil for drizzling
Pre-heat oven to 425°F. Cut garlic head in half and place in foil. Drizzle with a little Vera Jane’s Extra-Virgin Olive oil and then seal up the foil and place on a sheet pan. Cut the tomatoes in half. Peel and halve the tomatillos. Halve the peppers and remove the seeds. Cut onion into wedges.
Place prepared veggies on the same sheet pan as the garlic. Drizzle with the olive oil and season to taste with the salt and pepper. Place in oven and heat for 25 minutes. Then, open the foil package containing the garlic and let finish roasting another 10 minutes, or until veggies are nicely blistered and have good color. Remove from oven and let cool. Use alongside grilled steak or chicken. Or, dice up and squeeze on some lime juice and serve along with guacamole.