Roasted Tomato and Grilled Corn Salsa

4 plum tomatoes diced
2 cloves minced garlic
½ tsp salt
½ tsp freshly ground black pepper
2 tbsp olive oil

Toss all together in a 9x9 inch glass baking dish and roast for about 30 minutes tossing occasionally. Most of the liquid should be steamed off the bottom of the pan.

Remove from oven and add
½ a small red onion diced small
1 large roasted red pepper diced small
1 large roasted orange pepper diced small
1 minced jalopeno pepper (optional)
2 large ears grilled corn, removed from cob
Zest and juice of 1 lime
½ tsp ground cumin
¼ cup chopped fresh cilantro
1 tablespoon brown sugar
1-2 tablespoons hot sauce

Salt and pepper to season

Toss all ingredients together and allow the salsa to sit, covered, in the refrigerator for a couple of hours before serving.