- 500g/1lb2oz ripe, full-flavored 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 and fresh ground black pepper
For the bruschetta variations
- olive oil
- black olives
- fresh basil leaves
- 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.
- You are left with skinless, seedless, delectably sweet tomato flesh. This can be left in quarters (for a chunky, salad 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 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 its own or with other antipasti.