Preheat the oven to 180C / 350F. Line a baking tray with baking paper
Lay 500g of tomatoes, one half of the onion, garlic and chilli on the baking tray and roast for 20 minutes until cooked and blackened a little on the outside.
Finely slice the other half of the onion and mix it in a small bowl with 1/2 a teaspoon of the sugar and the juice of one lime. Allow to marinate until required.
Chop the remaining 100g of tomatoes into chunks and put aside until required.
Once cooked, remove skin from garlic and stalk from the chilli. and place all roasted vegetables into a blender. Add the coriander leaves, the rest of the lime juice and sugar and a pinch of salt. Puree until thick and nearly smooth.
Pour the puree into a bowl, fold through most of the tomatoes and marinated onion, leaving the rest to scatter on top of the salsa. .
Author: Marie Roffey
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