Slow Cooker Salsa

• 10 plum tomatoes
• 2 cloves garlic
• 1 small onion cut into wedges
• 1-2 jalepenos (optional)
• 1/2 cup fresh cilantro
• 1/2 tsp sea salt (optional)

1. Core tomatoes 
2. Cut a small slit in 2 tomatoes
3. Insert the garlic cloves in each slit
4. Place all tomatoes and onions in a 3 quart slow cooker
5. Prep the jalepenos if using and place in slow cooker
6. Cover and cook on high for 2 1/2 - 3 hours until the veggies are softened and maybe slightly browned
7. Cool at least 2 hours with the lid off
8. In the blender combine everything and salt and process

Refrigerate.

Per 1/4 cup: 60 cals. 10 sodium. 15 carbs