Roasted Tomato Salsa

10 ripe Roma tomatoes, cut in half lengthwise
1 jalapeno pepper
3 cloves garlic, peeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 cup chopped cilantro
1/3 cup red onion, chopped
juice from 1 lime
sea salt to taste

Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil. Toss the tomatoes, jalapeno and garlic with the oil and salt. Place on  baking sheet in a single layer, tomatoes cut side up. Roast for 20 minutes. Cool slightly. Transfer to a food processor. Add the cilantro, red onion and lime juice. Pulse a few times to get a chunky texture. Add salt to taste. Let sit for about an hour to allow flavors to meld. Serve with pita or tortilla chips.