While I'll eat a burrito bowl any day, any season I enjoy it most in summertime because of all the fresh ingredients in peak condition. I swapped out grain for sweet potato in this one and it sure worked marvelously since I love dipping potatoes in salsa.
Preheat over to 450°F and line a sheet pan with parchment paper.
If you're using larger tomatoes, I recommend halving or quartering them. Place all the tomatoes along with the onion, garlic and jalapenos on the pan and drizzle with the oil. Roast 35-40 mins then remove from over and let cool 10 mins.
Transfer the tomatoes, onions, garlic, jalapenos and all the herbs and salt to a high speed food processor and pulse till smooth. You can transfer to a jar as is or, if you prefer a smoother consistency, you can pour through a strainer to get rid of all the tomato skin and seeds. Refrigerate an hour or so and enjoy!
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