3 large tomatoes

15 fresh cherry tomatoes

4 chillies

6 garlic cloves

1 white onion

1 bunch of fresh coriander

3 tbsp extra virgin olive oil

2 tbsp fresh lime juice

1 tsp salt

2 tsp black pepper

1 tsp cumin (optional)

Teh ultimate tomato salsa.

Start with roasting the cherry tomatoes and onion. Peel the onion and quarter it. Place the onion and tomatoes in a roasting dish, prick the skin of the tomatoes and drizzle some olive oil over the vegetables. Roast for 20min at 180’C or until they are a little charred.

In the meantime, peel and crush the garlic cloves, remove the stems from the chillies and cut into chunks. Quarter the large tomatoes.

In a food processor, add the roasted vegetables, garlic cloves, quartered tomatoes, chillies, extra virgin olive oil, lime juice, salt, pepper and cumin. Add ¾ of the fresh coriander and then pulse a few times until mostly blended. The salsa should be slightly chunky and not too fine.

Taste and add more lime juice if needed. Transfer to a serving bowl and sprinkle with the remaining fresh coriander. Serve straight away or over with cling film and leave in the fridge until needed.