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Preheat the oven to 400°F. Set out a large rimmed baking sheet.
Cut the tomatoes in half and lay them on the baking sheet. Peel the onion and cut it into large wedges. Chop the top ¾ inch off an entire head of garlic exposing the top of the garlic cloves. Place the onion wedges, whole head of garlic, and jalapeños on the baking sheet. Drizzle all the fresh produce with olive oil. Then sprinkle liberally with salt and pepper.
Roast the vegetables for 35 to 40 minutes. Allow the veggies to cool on the baking sheet until easy to handle. Then remove the stems from the jalapeños and shake out the seeds.
Set out a large food processor. Place the tomatoes, onions, and seeded jalapeños in the food processor. Squeeze the garlic head and drop as many garlic cloves as you like into the food processor. I usually use 6 to 10 garlic cloves, but you could use only a couple, or you could use the entire head.
Pour the remaining oil and pan juices into the food processor. Add the cilantro, and ground cumin. Purée the salsa to your desired consistency. Taste, then add salt and pepper as needed.
Taste again, if the salsa seems too sweet add 1 tablespoon of fresh squeeze lime juice. If the salsa seems too acidic, add 1-3 teaspoons of sugar to the salsa.