Slow-Cooked Salsa

10 plum tomatoes
2 garlic cloves
1 small onion, cut into wedges
2 jalapeno peppers
1/4 cup cilantro leaves
1/2 teaspoon salt, optional

Core tomatoes. Cut a small slit in two tomatoes; insert a garlic clove into each slit. Place tomatoes and onion in a 3-qt. slow cooker.

Cut stem off jalapenos; remove seeds if a milder salsa is desired. Place jalapenos in the slow cooker. Cover and cook on high for 2-1/2 to 3 hours or until vegetables are softened (some may brown slightly); cool.

In a blender or food processor, combine the tomato mixture, cilantro and salt if desired; cover and process until smooth. Refrigerate leftovers. Makes about 2 cups.