Monday, 9 August 2010

Italian Salsa


This is the taste of Italianate summer. Serve with crisp bruscetta, spoon over fish, or eat straight from the bowl with a spoon. Your choice.

Makes enough for 6 greedy people

5 ripe plum tomatoes
10 ripe cherry tomatoes - the sweetest, most delicious you can find
1 smallish red onion
2 tbsp capers - rinsed if packed in salt
Handful each of basil and flat leaf parsley
1 dessert spoon white wine vinegar
Generous slug extra virgin olive oil
Good sea salt
Pepper

Finely chop and combine the tomatoes, onion, capers and herbs, discarding any excess tomato juice as you go along. Add the vinegar, oil, and taste for seasoning. If using salt-packed capers, you probably won't need to add too much additional salt. Add more vinegar/oil/seasoning as you see necessary, and allow to sit in the fridge for an hour or so to get tasty. If you need to make a day in advance, leave the herbs out until shortly before serving.

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