1 1/4 lbs
fresh vine ripened Tomatoes
costeno amarillo chilies
lemon, grated rind and juice of
extra virgin olive oil
soft dark brown sugar
- Preheat oven to 325f degrees.
- Cut the tomatoes into quarters and place them on a baking tray.
- Peel the shallots and garlic and add them to the roasting pan.
- Sprinkle with sea salt.
- Roast in the oven for 1 1/4 hours or until the tomatoes are beginning to dry.
- Do not let them burn or blacken or they will have a bitter taste.
- Leave the tomatoes to cool, then peel off the skins and chop the flesh finely.
- Place in a bowl.
- Remove the outer layer of skin from any shallots that have toughened.
- Using a large, sharp knife, chop the shallots and garlic roughly, place them with the tomatoes in a bowl and mix.
- Strip the rosemary leaves from the woody stem and chop them finely.
- Add half to the tomato and shallot mixture and mix lightly.
- Soak the chillies in hot water for about 10 minutes until soft; drain.
- Remove the stalks, slit them and scrape out the seeds with a sharp knife.
- Chop the flesh finely and add it to the tomato mixture.
- Stir in the lemon rind and juice, the olive oil and the sugar.
- Mix well, taste and add more salt if needed.
- Cover and chill for a least an hour before serving, sprinkled with the remaining rosemary.
- It will keep up to a week in the fridge.
- Note: Use plum tomatoes or vine ripened tomatoes, which have more flavour that tomatoes that have been grown for their keeping properties rather than their flavour.
- Cherry tomatoes make delicious roast tomato salsa and there is no need to peel them after roasting.