Preheat the oven to 400°F (200°C, or gas mark 6).

Have a large rimmed baking sheet ready.

Combine the tomatoes, bell pepper, lemon, onion, and garlic on the baking sheet.

Drizzle the olive oil and sprinkle salt over the vegetables, tossing to coat evenly.

Place the lemon cut side down.

Roast for 20 minutes, or until the tomatoes appear deflated.

Stir once halfway through to ensure nothing burns.

Meanwhile, place the soy chorizo in a skillet and brown over medium heat for about 8 minutes.

Set aside.

Once the veggies are roasted, crush the garlic with the flat of a knife and transfer it to a food processor along with three-fourths of the tomatoes, the onion, and cilantro.

Squeeze the roasted lemon juice over the mixture.

Pulse several times to create a chunky salsa.

Cut the bell pepper into large chunks and arrange them on a warm tortilla.

Top with a few whole tomatoes, the chunky salsa, and crumbled chorizo.

Repeat with the remaining tortillas.