Tomato, Caper and Parsley Salsa
Serves 4-6
Fresh and zingy. My Tomato, Caper and Parsley Salsa will bring nostalgia from warm Summer days to the table. Perfect for dipping and spooning.
Ingredients
4-5 ripe vine tomatoes
1 tsp fennel seed
1-2 tsp mini capers
1 small clove of garlic
small bunch of parsley
3 tbsp extra virgin olive oil
1 tbsp Moscatel vinegar (or sherry vinegar)
Method
Place 2 tomatoes in boiling water for a minute or two and then peel. Roughly chop all the tomatoes and place in your chosen bowl.
Toast fennel seeds in a hot dry pan for a minute or two, then place on a chopping board with the capers, garlic and parsley and roughly chop everything.
Add to the tomatoes and combine with the olive oil, vinegar, salt and pepper.
Tip
Leaving some tomatoes with the skin on, adds texture. This can keep for a day or two in the fridge and goes well with any summer dish. Any leftovers would make a delicious appetiser!