See Also: Fresh tomato salsa (with bruschetta variations)(recipes)
Fresh Tomato Salsa(recipes)
Fresh Tomato-Basil Salsa(recipes)
Polenta with Fresh Tomato-Bean Salsa(recipes)
Toasted Ravioli with Fresh Tomato-Basil Salsa(recipes)
Pan-Fried Polenta with Fresh Tomato-Bean Salsa(recipes)
Portabella & Tomato Bruschetta(recipes)
Peppered goats' cheese with hot tomato dressing on bruschetta(recipes)
Fresh Salsa(recipes)
Mahimahi with Fresh Pineapple Salsa(recipes)

Fresh tomato salsa (with bruschetta variations) (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

no cooking required

















Ingredients



500g/1lb2oz ripe, full-flavoured tomatoes (such as Sungold or Gardener s Delight)2 tbsp extra virgin olive oil1 medium shallot or small red onion, finely choppeda squeeze of lemon or 1 tbsp white wine vinegarsalt, fresh ground black pepperFor the Bruschetta Variations:ciabattagarlicolive oilblack olivesanchoviesbasil 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. This 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 couple of chopped anchovies and/or a few torn fresh basil leaves. Pile on to the bread and serve as a starter, either on it s own or with other anti-pasti.