Makes 4 servings
- 4 large plum tomatoes (1¼ pounds), halved lengthwise
- Vegetable oil, for brushing
- 4 large cloves garlic, peeled
- 1 jalapeño, finely chopped
- ¼ cup minced white or red onion
- ¼ tsp. smoked paprika
- ¼ cup chopped cilantro
- 1 Tbsp. lime juice
- ½ tsp. kosher salt
Total time: 20 minutes
Preheat grill to high heat. Brush cut sides of tomatoes with oil and grill, cut sides down, until marks form, about 4 minutes. Using a metal spatula, transfer tomatoes to a large, shallow dish to cool.
Meanwhile, soak a wooden skewer in water for 10 minutes. Thread garlic sideways onto skewer, brush with oil, and grill over medium-high heat until browned, about 3 minutes per side. Remove cloves from skewer and finely chop.
Remove skins from tomatoes and discard. Finely chop tomatoes and transfer them, along with juices, to a medium bowl. Stir in garlic, jalapeño, onion, and smoked paprika. Just before serving, stir in cilantro, lime juice, and salt.