Black Bean and Mango Salsa

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1 (15-ounce) can black beans, rinsed and drained

1 mango, finely diced

1/2 cup finely diced red onion

2 roasted red tomatoes, recipe follows

1 tablespoon grated fresh gingerroot

1 cup freshly chopped cilantro leaves

1 tablespoon lime zest

1 tablespoon orange zest

4 tablespoons lime juice

1 orange, juiced

2 tablespoons olive oil

Salt and freshly ground black pepper

Roasted Red Tomatoes:

2 large red tomatoes, quartered

1 tablespoon olive oil

Coarse sea salt and fresh black pepper