Ingredients

The following ingredients have 4 Servings
  • 3 medium/large vine tomatoes (very ripe, or 4 medium paste/Roma tomatoes (oval shaped), cut into quarters)
  • 2 red onions (small, peeled, cut into quarters)
  • 3 garlic cloves (unpeeled, whole)
  • 1-2 jalapenos
  • 2 tablespoons olive oil
  • 4 tablespoons cilantro/fresh coriander (finely chopped)
  • 1 tablespoon lime juice (plus zest of 1 lime)
  • 1 tablespoon tomato puree (if using juicy, standard round tomatoes)
  • Fine sea salt and pepper to taste

Instruction

  • Preheat the oven to its highest temperature (240 C/ gas mark 9) and line a large baking sheet with parchment. Cut the tomatoes and onions into quarters and place (cut side up) along with the garlic and jalapeno on top of the sheet. Season and brush the tomatoes and onions with a little oil.  Broil (roast on top of the upper oven shelf or place under the grill, if you are in the UK) for about 15-30 minutes or until the tomatoes are lightly charred.
  • Remove the garlic, onion and jalapeno from the oven after about 15 minutes and continue roasting the tomatoes.
  • Remove the tomatoes from the oven and set aside to cool for a few minutes. 
  • Place the tomatoes (do not use the juices from roasting if any), peeled garlic, onions, jalapeno, cilantro, salt, lime juice and 1 tablespoon of oil in a blender and pulse several times until the mixture comes together but is not pureed completely.
  • Stir in the tomato puree and lime zest, adjust the seasoning if needed and chill for 30 minutes before serving, if possible.