Tomato and basil salsa

Tomato and basil salsa

By
From
Leiths How to Cook
Makes
150 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 shallot
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
basil sprigs
4 tomatoes
salt
freshly ground black pepper

Method

  1. Halve, peel and finely chop the shallot. Put into a small bowl and mix in the wine vinegar, olive oil and a bashed basil stalk (to add flavour). Leave to stand for at least 10 minutes.
  2. Blanch the tomatoes in boiling water for 10 seconds, then refresh in cold water, dry and peel. Quarter and deseed, then finely chop the tomatoes. Add them to the shallot mixture.
  3. Finely shred or chiffonade a few basil leaves, add to the salsa and season with salt and pepper to taste. Just before serving, discard the basil stalk.
Tags:
Leiths School of food and wine
cookery course
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