Ingredients

Makes about 3/4 cup

　　4 plum tomatoes

　　4 tablespoons canola oil

　　Kosher salt and freshly ground black pepper

　　1 small red onion, coarsely chopped

　　3 cloves garlic, chopped

　　2 teaspoons red wine vinegar

　　1/4 cup chopped fresh cilantro

　　2 teaspoons honey

　　

Step 1

Preheat the broiler or heat a grill pan over high heat. Brush the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Broil or grill, turning a few times, until the entire surface is blackened, about 5 minutes. Remove and let cool slightly. Slice in half, remove the seeds, and transfer the tomatoes to the bowl of a food processor.

　　

Step 2

Heat the remaining 2 tablespoons oil in a medium sauté pan over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add to the tomatoes in the food processor along with the vinegar and process until smooth. Add the cilantro and honey, season with salt and pepper, and pulse a few times. Scrape the mixture into a bowl. Serve at room temperature.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.