4 large vine-ripened tomatoes, cored

1 large onion, peeled

2 shallots, peeled (about 2 tablespoons chopped)

teaspoon sea salt

cup chopped fresh cilantro

Juice of 1 lime

Canola oil cooking spray

  Preheat oven to 350. Spray a baking sheet once with cooking spray.

  Place tomatoes, onion and shallots on baking sheet and bake until skins brown and blister, about 45 minutes.

  Put roasted vegetables, lime juice and salt in a blender or food processor. Pure.

  Just before serving, pour sauce into a saut pan and heat until simmering. Pour into a serving bowl, sprinkle with cilantro and serve.