Tomato Salsa

11:30 am on 27 June 2011


  • 6 roma tomatoes, quartered, cored and de-seeded
  • 1 Tbs Spanish onion, peeled, halved and cut into 2mm dice
  • 1 tsp flat leaf parsley, leaves only, washed, drained and finely chopped
  • 100ml extra virgin olive oil
  • lemon juice to taste
  • sea salt and freshly milled black pepper to taste


Cut the tomatoes into a ½ cm dice and place into a mixing bowl, add the onion, parsley and oil and gently mix until the ingredients are thoroughly combined.

Add a few drops of lemon juice to taste, and season to taste with salt and pepper and keep salsa at room temperature.

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