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Preheat oven to 450°F. Line a large rimmed baking sheet with foil or parchment paper. Place tomatoes, cut-sides down, on the prepared pan. Place onion, garlic and jalapeños on pan. Drizzle vegetables with olive oil. Roast for about 20 minutes or until tomato and pepper skins are charred and onion is tender. When vegetables are cool enough to handle, pinch tomato skins to remove and use a knife to peel skins from jalapeños. Coarsely chop vegetables.
In a medium bowl, combine roasted vegetables, bell pepper, cilantro, lime zest, lime juice, oregano, cumin and salt. Cover and chill overnight.