Tomato salsa

Tomato salsa

This is a fantastically quick way of making a relish - and a great way to use up a glut of tomatoes.*

Prep time:

Cooking time:

Total time:

Serves: 1

8 ripe tomatoes

1 red onion

1 red chili pepper

1 clove garlic

1tsp oregano

1/2tbsp salt (to taste)

  1. Blend the cheese and lemon zest in a food processor until soft and smooth. Add the cream and blend until the cream is whipped but be careful not to split.
  2. Bring the red wine to the boil for 1 min.
  3. Add the rest of the ingredients, boil and cover the beetroot.
  4. Cook the shallots slowly with all ingredients. Once soft, chill until required.
  5. Peel and dice the beetroot, and place these, along with the pickled shallots in a cloth to get rid of excess moisture.
  6. Assemble all the ingredients in a ramekin and finish with black olive powder and micro watercress.

* NB Both these should keep well for at least a month, if not longer. Discard them immediately if any mould forms, or they smell bad.

Photographs: David Merewether
Recipes Type: Salads

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