500 grams large, ripe tomatoes
1 red onion, thinly sliced
sea salt and freshly ground pepper
½ cup finely chopped celery
¼ cup finely chopped pitted green olives
2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1-2 teaspoons horseradish sauce
1-2 teaspoons tabasco sauce
1 tablespoon vodka, optional
2 tablespoons finely chopped flat-leaf parsley
Preheat the oven to 200°C.
Halve the tomatoes through the circumference and place cut side up on a lightly oiled baking tray. Drizzle with a little olive oil then top with a pinch of cumin, salt and pepper.
Toss the onions with 1 tablespoon of olive oil and season. Place next to the tomatoes on the baking tray in a single layer. Roast for 15 minutes or until the tomatoes are collapsing and the onions are well coloured and tender, turning the onions once. Set aside to cool.
Place all the remaining ingredients in a bowl and season. Add extra tabasco if you want a fierier version.
Pinch the skins off the tomatoes and discard. Use a fork to gently crush the tomatoes and add to the bowl along with the onions, scraping in all the pan juices. Gently combine then transfer to a serving bowl. Serve with kumara chips and celery sticks. Makes about 2 cups