Slow-Cooked Salsa Recipe

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, combine the tomato mixture, cilantro and salt if desired; cover and process until blended. Refrigerate leftovers. Yield: about 2 cups.