Recipe Details
Title Fresh tomato salsa
Author Hugh Fearnley-Whittingstall
Portions 4
Created 16th February 2015 09:37 am
Weight (Per Portion)

One portion of this dish weighs approximately 225.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Tomato, red, raw500 Gram
Oil, olive2 Tablespoon
Onions, shallots, raw1 Medium
Salt, table1 Pinch
Pepper, black1 Pinch
Bread, ciabatta100 Gram
Garlic2 Clove
Oil, olive2 Tablespoon
Olives, Black10 Gram
Anchovies, canned in oil, drained100 Gram
Basil, fresh10 Gram
Vinegar, white wine1 Tablespoon
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 290
Protein 21.73%
Other Carbohydrate 10.80%
Sugar 4.23%
Fat Saturated 12.94%
Fat Unsaturated 29.22%
Fiber 8.68%
Sodium 45.19%
Salt 45.99%
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Recipe Method
1. Pour boiling water over the ripe, full-flavoured tomatoes (such as Sungold orGardener s Delight) and remove them after 30 seconds. 2. Peel them with a sharp knife and cut into quarters, scoop out the seeds with a thumbnail. 3. 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). 4. Either way, toss with the remaining ingredients and it is ready to serve olive oil, finely chopped onions, vinegar (or a squeeze of lemon), salt and black pepper. 5. For the bruschetta variations, grill slices of ciabatta or pugliese bread, rub with garlic and drizzle with olive oil. 6. 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. 7. Pile on to the bread and serve as a starter, either on its own or with other antipasti.