Valentina's Charred Tomato Salsa
['2 Tbsp. extra-virgin olive oil', '6 plum tomatoes (about 2 lb.), cut into 1 1/2" pieces', '1/4 small onion, chopped', '1 garlic clove', '1 serrano chile, coarsely chopped', '1/2 cup cilantro leaves with tender stems', '1 Tbsp. fresh lime juice', 'Kosher salt']
Heat oil in a medium skillet over medium-high. Cook tomatoes, stirring occasionally, until slightly charred, 7–10 minutes. Reduce heat to medium-low and continue to cook, stirring occasionally, until saucy and juices are thickened, 6–8 minutes. Let cool slightly.
Transfer tomatoes to a blender and add onion, garlic, chile, cilantro, and lime juice. Purée on high until mostly smooth but still with some texture; season salsa with salt.
Salsa can be made 2 days ahead. Cover and chill.
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