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            Fresh Tomato Salsa (with Bruschetta Variations)





            by Hugh Fearnley-Whittingstall 


            Serves 4  



      Preparation timeless than 30 mins Email this recipe

      Cooking timeno cooking required 

      Ingredients

      500g/1lb2oz ripe, full-flavoured 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, fresh ground black pepper

      For the Bruschetta Variations:
      ciabatta
      garlic
      olive oil
      black olives
      anchovies
      basil 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.