Remove the stems from the tomatoes and jalapenos. Slice them in half and place them in a large mixing bowl. Scoop the seeds and ribs out of the jalapenos to reduce their heat level, if desired. Cut the onion into quarters and add to the bowl.
Toss the vegetables with 2 tablespoons oil and place them on the baking sheet with the cut sides down, sprinkle with salt and pepper.
Place the baking sheet on the top rack of the oven and broil the vegetables until the skins begin to char, about 8 to 12 minutes. Halfway through, add the garlic cloves.
Remove vegetables from the oven and allow them to cool for a few minutes.
Remove the skins from the tomatoes and jalapenos, if desired. Place the roasted vegetables in a food processor or blender with the stock and puree into a chunky salsa.
Pour the tomato salsa into a dry pan and heat to a simmer. Cook for 2 to 3 minutes. Season with salt and pepper.
Use Lazy Summer Salsa as a sauce or refrigerate and serve with chips.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/lazy-roasted-tomato-jalapeno-salsa-recipe/