plum tomatoes, whole
olive oil, for charring the tomatoes (15 ml)
red bell pepper, finely diced
Spanish onion, finely diced
celery, finely diced
chopped fresh parsley (30 ml)
Squeeze of fresh lemon juice
olive oil, for the salsa (15 ml)
dried Greek oregano (5 ml)
of cayenne, or to taste
Coarse salt and freshly cracked black pepper
1. Preheat grill to high.
2. Brush the tomatoes with 1 tbsp. olive oil. Grill tomatoes, turning as they brown, about 6 to 8 minutes.
3. Peel and chop the tomatoes and add to a medium bowl. Add the red pepper, onion, celery, garlic, parsley, lemon juice, 1 tbsp. olive oil, oregano, cayenne. Season the mixture with salt and pepper. Toss. Taste for seasoning.