Red-Hot Roast Salsa | Nigella's Recipes | Nigella Lawson

Ingredients

• 750 grams tomatoes (approx. 8 large-ish, halved across the equator)
• 50 grams (4-5) red chillies
• 1 large red onion (approx. 200g/7oz, peeled and cut into eighths)
• 2 red peppers (de-seeded and each one cut into about 8 strips)
• 4 fat cloves garlic (peeled)
• 1 teaspoon Maldon sea salt flakes (plus more to taste)
• 2 x 15ml tablespoons vegetable oil