Grilled Corn Salsa with Roasted Tomatoes

Grilled Corn Salsa with Roasted Tomatoes 4 plum tomatoes diced 2 cloves minced garlic ½ tsp salt ½ tsp freshly ground black pepper 2 tbsp olive oil 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 the tomatoes, garlic, salt pepper and olive oil all together in a 9x9 inch glass baking dish and roast for about 45 minutes tossing occasionally. Most of the liquid should be steamed off the bottom of the pan. Remove from oven and add all the remaining ingredients. Toss all ingredients together and allow the salsa to sit, covered, in the refrigerator for a couple of hours before serving.