Preheat oven to 350 degrees
Rub the tomato halves with olive oil and sprinkle with the kosher salt. Place tomatoes on a small baking dish. Bake 15 minutes, turn over and bake for 10 minutes more (The tomato should start to turn slightly brown). Remove and cool completely.
Once the tomato has cooled, rough chop it.
Combine remaining ingredients, mix well and refrigerate four to six hours before serving.
Yield: 2 1 /2 cups