Tomato salsa
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
500 |
g |
beef tomatoes |
|
1 |
|
red onion |
|
1 |
clove |
garlic |
|
|
|
olive oil |
|
100 |
ml |
white wine vinegar |
|
1 |
tbsp |
fresh oregano |
|
|
|
salt and pepper |
Preparation method
- Peel the tomatoes.
- Remove the seeds from the tomatoes.
- Then finely dice the flesh.
- Finely chop the red onion and garlic.
- Gently fry the garlic and the shallot in a little oil.
- Add the tomatoes and fry gently.
- Deglaze the pan with the white wine vinegar and allow it to evaporate.
- Finely chop the oregano and add to the mixture.
- Season to taste with salt and pepper.
Serving suggestions
- As a garnish on a hamburger made from minced veal, avocado, and confited onion.
- As a garnish with a roast beef salad.
- Served on toasted bruschetta.