Preheat oven to 350F (180C).

Cut tomatoes in half and remove seeds.

Brush tomatoes with olive oil.

Place tomatoes cut-side-up on a cookie sheet.

Bake for 30 minutes.

Add jalapeno pepper to the baking sheet with tomatoes.

Continue baking until jalapeno is browned and semi-dried, about 1 hour.

Remove seeds from jalapeno.

Dice the jalapeno pepper.

Dice the baked tomatoes.

Set aside the diced tomatoes and jalapeno separately.

Place torn escarole lettuce on a platter.

In a bowl, toss avocados, red onion, and diced tomatoes.

Season the avocado mixture with salt and freshly ground black pepper.

In a food processor or blender, combine roasted red pepper, diced jalapeno, freshly squeezed lime juice, chopped garlic, granulated sugar, Tabasco sauce, and olive oil.

Process the dressing until smooth.

Toss the salad with the prepared dressing.

Sprinkle the salad with chopped coriander before serving.