Fill the bottom of a grill with charcoal and form a very hot, ash-clean fire

Add <quantity>1</quantity> red onion to the wood-fired coals and let it roast for 45m until the outside is blackened and charred

Add <quantity>1<unit>cup</unit></quantity> of cherry tomatoes and <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil to a bowl. Toss the tomatoes with the oil until fully coated

Roast the tomatoes on the grill, tossing constantly, for 3-5m until blistered. Transfer them back to the bowl

Cover the bowl with cling film and steam the tomatoes for 20m until soft

Remove the onion from the wood-fired coals and let it sit for 15m until cool

Halve the onion and remove the smoked inside from the charred outside, discarding the blackened part

Small dice the smoked onion

Mash the steamed tomatoes with the back of a spoon until soft but relatively whole

Add the diced onion to the tomatoes

Add <quantity>2<unit>tsp</unit></quantity> of red wine vinegar and <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil

Season with salt to taste and mix

Plate the seasoned tomatoes and serve it with some tortillas. The smoked tomato salsa is ready

Enjoy this delicious smokiness!