Makes 3 cups
1 ½ pounds or 2 pints cherry tomatoes
2 ½ tablespoons fruity extra-virgin olive oil
1 ½ tablespoons minced garlic
1 teaspoon salt
¼ teaspoon freshly ground back pepper
1 small jalapeño pepper
1 cup minced scallion greens
½ cup fresh cilantro leaves, chopped
2 tablespoons fresh lemon juice
1. Preheat the oven to 475°F. Rinse, drain, and blot the tomatoes dry with paper towels. Prick each tomato twice with the tip of a knife, and place them in a bowl. Add the olive oil, garlic, salt, and pepper and toss lightly to coat. Arrange in a single layer in a non-aluminum pan and roast for 20 minutes; the tomatoes will be very tender.
2. Trim the ends of the pepper and discard with the seeds. Cut into little pieces and drop down the feed tube of a food processor fitted with a steel blade while the machine is running (or into a blender) and chop finely. Add the roasted tomatoes with their juice, the scallion greens, cilantro, and lemon juice. Taste and add more salt if necessary. Pour into a serving bowl and chill for 10 to 15 minutes before serving.
