Preheat the oven to 400 degrees.
Wash and prep the veggies. Chop the tomatoes, onion and jalapeño into big pieces, halves mostly, so that everything is roughly the same size. Peel the garlic and leave whole.
On a foil lined baking sheet, add the tomatoes, onion, garlic, and jalapeño. Drizzle with oil and toss everything so the vegetables are coated. Sprinkle with salt and pepper.
Roast for 20 minutes until the tomatoes have released their juices and the onions are translucent. Broil for 5-8 minutes until a little charred.
Roughly chop the cilantro. Pre-chopping the cilantro will allow the cilantro to not fully break apart in the blender, if you put whole cilantro in the blender you will have a brown salsa. It will still taste good- it will just be brown!
Add all of the roasted veggies to a blender with the juice of one lime. Blend it to the desired consistency, I like to leave a little bit of chunks.
Add in the cilantro, tomato bouillon and salt/pepper to taste and pulse the blender a few times.
Pour into a bowl and enjoy! This will last in your refrigerator for 5 days.