Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 8 ripe plum tomatoes
- 1 cup finely diced fennel
- 2 red onions, finely diced
- 3 cloves garlic, finely chopped
- 1/2 cup fresh basil leaves, picked from stem and julienned
- 2 Tablespoons fresh oregano leaves, picked from stem
- 1 teaspoon, crushed red pepper flakes
- 2/3 cup extra virgin olive oil
- 1/3 cup aged red wine vinegar
- 1/2 cup toasted pine nuts
- salt
Makes: about 3 cups
Prep time: Make the day before you want to serve.
Preheat oven to 200 degrees.
Cut the tomatoes in half lengthwise and place on a wire rack sitting on a sheet pan. Sprinkle with a little salt (which will extract the excess juices) and lace them cut side down. Turn off the oven and let the tomatoes sit in the warm oven overnight. The tomatoes should shrink and wrinkle and have the texture of fried prunes. This step can be done well in advance. Store the dried tomatoes in resealable bags or covered in olive oil in glass jars.
To make the salsa, dice the oven dried tomatoes and toss with the fennel, onions, garlic, basil, oregano, red pepper flakes, olive oil, vinegar and pine nuts.
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two weeks.
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