Fresh Tomato Salsa

• 4 medium tomatoes (about 1 3/4 pounds)
• l large onion
• Vegetable cooking spray
• 2 teaspoons olive oil
• 2 tablespoons coarsely chopped seeded jalapeño pepper
• 3 garlic cloves, minced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Preparation
Core tomatoes, and cut each in half crosswise; push seeds out of middle section with thumbs.

Set tomatoes aside.

Peel onion, leaving root intact; cut into 6 wedges.

Place the tomato halves and onion wedges on a broiler pan coated with cooking spray; broil 5 minutes.

Turn vegetables over; broil 5 minutes or until tomatoes are tender and onion is slightly blackened.

Trim root from the onion wedges.

Place the tomatoes and onion wedges in a food processor; pulse 3 times or until chopped.

Set aside.

Heat oil in a large nonstick skillet over medium heat.

Add jalapeño and garlic; sauté 30 seconds.

Add tomato mixture, cilantro, lime juice, salt, and pepper; cook over medium-low heat 3 minutes or until thoroughly heated.