Servings: 4

5 Roma tomatoes 5 Roma tomatoes
2 tablespoons extra-virgin olive oil 2 tablespoons extra-virgin olive oil
juice of 1 lemon juice of 1 lemon
1 tablespoon finely chopped cilantro 1 tablespoon finely chopped cilantro
1/2 teaspoon paprika ½ teaspoon paprika
1/2 teaspoon chili powder ½ teaspoon chili powder
salt and freshly ground pepper, to taste salt and freshly ground pepper, to taste

1) Preheat over to 500 degrees
2)Place a large baking sheet over 2 gas burners on the stovetop or a grill set at high heat; allow it to get scorching hot (about 10 minutes)
3) Place the tomatoes on the hot baking sheet.  Cook the tomatoes, turning often, until the skins are charred well on all sides.
4) Remove the baking sheet from the direct heat and transfer it to the 500-degree oven.  Roast the tomatoes for 15 to 20 minutes.  Remove the tomatoes from the oven and let them cool to the touch.
5) Quarter the tomatoes lengthwise and transfer them, with any juices, to a large mixing bowl.  Add the olive oil, lemon juice, cilantro, paprika and chili powder.  Mix well and season to taste with salt and pepper.