Tuesday, June 9, 2009

Fresh tomato salsa (with bruschetta variations)

Cooking : time no cooking required






Ingredients

500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener s Delight)
2 tbsp extra virgin olive oil
1 medium shallot or small red onion, finely chopped
a squeeze of lemon or 1 tbsp white wine vinegar
salt, fresh ground black pepper

For the Bruschetta Variations:
ciabatta
garlic
olive oil
black olives
anchovies
basil leaves





Method


1. Pour boiling water over the tomatoes and remove them after 30 seconds. Peel them with a sharp knife and cut into quarters, scoop out the seeds with a thumbnail.
2. You are left with skinless, seedless, delectably sweet tomato flesh. that can be left in quarters (for a chunky, salady version) or more finely chopped (if you are tending towards the salsa). Either way, toss with the remaining ingredients and it is ready to serve.

For the Bruschetta Variations:
Grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. Mix the tomato salsa (chunky version) with a few chopped black olives, and/or a pair of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a beginer, either on it s own or with other anti-pasti.


















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