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1
Preheat oven to 325f degrees.
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2
Cut the tomatoes into quarters and place them on a baking tray.
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3
Peel the shallots and garlic and add them to the roasting pan.
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4
Sprinkle with sea salt.
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5
Roast in the oven for 1 1/4 hours or until the tomatoes are beginning to dry.
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6
Do not let them burn or blacken or they will have a bitter taste.
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7
Leave the tomatoes to cool, then peel off the skins and chop the flesh finely.
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8
Place in a bowl.
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9
Remove the outer layer of skin from any shallots that have toughened.
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10
Using a large, sharp knife, chop the shallots and garlic roughly, place them with the tomatoes in a bowl and mix.
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11
Strip the rosemary leaves from the woody stem and chop them finely.
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12
Add half to the tomato and shallot mixture and mix lightly.
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13
Soak the chillies in hot water for about 10 minutes until soft; drain.
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14
Remove the stalks, slit them and scrape out the seeds with a sharp knife.
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15
Chop the flesh finely and add it to the tomato mixture.
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16
Stir in the lemon rind and juice, the olive oil and the sugar.
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17
Mix well, taste and add more salt if needed.
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18
Cover and chill for a least an hour before serving, sprinkled with the remaining rosemary.
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19
It will keep up to a week in the fridge.
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20
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.
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21
Cherry tomatoes make delicious roast tomato salsa and there is no need to peel them after roasting.
