A quick and easy salsa which also uses any spare tomatoes. You will need a few small tomatoes, around 25-30 (or large ones cut in half), 1 red onion skinned and cut into 8, 2 cloves of garlic – leave the skins on and one whole chilli. Put it all in a roasting tin with a glug of oil, salt & pepper and cook in a hot oven at 190 degrees for 20 to 25 minutes until blackened. Take the skin off the garlic and the stem off the chilli. Put it all in a food processor or use a hand blender to blend until it’s quite smooth. Add some chopped coriander and a squeeze of lime juice. It can be adapted to taste, so if you like it hotter add another chilli… This salsa can be used with Mexican wraps, as a base to a chilli, on a pizza base, as a dip, a pasta sauce, as a spicy ketchup and much more!