Tomato, Caper and Parsley Salsa
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)
Serves 4-6
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!