Use the best, ripest tomatoes you can find. If they’re not in season, substitute 1-15 oz can of regular or fire roasted chopped tomatoes. Before you broil your vegetables (using only 1/2 tbsp of olive oil), set the canned tomatoes in a sieve over a bowl to drain off excess water for a better textured salsa. This method will yield 1 1/4 cups of salsa. Keep the salsa covered in the fridge for up to 3 days.