Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil, plus some for drizzling
1 large white onion, peeled and sliced into 1/2-inch thick rounds
4 tomatoes, cored
3 jalapeno peppers
3 large basil leaves
2 tablespoons balsamic vinegar, plus some for drizzling

4 tablespoons extra-virgin olive oil, plus some for drizzling 1 large white onion, peeled and sliced into 1/2-inch thick rounds 4 tomatoes, cored 3 jalapeno peppers 3 large basil leaves 2 tablespoons balsamic vinegar, plus some for drizzling

Coat your onion slices, tomatoes and jalapenos in 2 tablespoons olive oil. Season with salt and pepper. Add to the hot grill. Cook the onion slices and tomatoes for 4 minutes on each side. Remove from the grill.

Remove charred loose rings from the onion rounds and place into the blender. Remove the skins and seeds from the tomatoes, and disgard. Add tomatoes to the blender. Remove the skin and the seeds from the jalapenos and discard. Mince the jalapenos and add to the blender. Finally add the basil leaves, olive oil and balsamic vinegar to the blender and pulse until chunky.