Start the Grill. In a medium bowl, place roma (plum) tomatoes toss with a drizzle of olive oil, salt and pepper. Transfer to the grill when it is hot and ready, checking often, grill 5 to 10 minutes, or until outsides of tomatoes are charred. Remove vegetables from heat. Remove and discard tomato cores. In a food processor, coarsely chop the remaining ingredients. Transfer to a medium bowl and serve with extra lime juice and cilantro.
1/2 cup dark rum
1 teaspoon vanilla
TO MAKE THE PITCHER OF MOJITOS: In a large pitcher, stir together the rum, lime juice, and syrup. Add half the mint leaves and using a wooden spoon muddle the leaves. Serve at once or refrigerate until needed. Do NOT add ice to the pitcher.
TO SERVE: When ready to serve, squeeze a lime wedge over the ice in a rocks glass. Drop the lime wedge into the glass along with a few fresh mint leaves. Fill the glass two-thirds full of the mojito mixture and top off with club soda.