It’s early October my tomatoes are slow to ripen in the garden. I have harvested them earlier than usual. This is blog link on how I harvest the tomatoes Tomato harvest today As a result I have lots of ripen tomatoes around in my kitchen.
I have decided to make tomato salsa as it can be kept in the fridge for a 2-3 days. The flavours of the salsa gets intense with time. There are a few of different versions of tomato salsa. This recipe is more mild flavoured type compared to the classic mexican tomato salsa.

This recipe is for about 2-3 portions.

2 big ripen tomatoes (I use san manzano variety, but do use any ordinary supermarket or shop bought ones)
2 garlic cloves (optional)
1-2 tablespoonfuls of flat leaf parsley (alternative use curly leaf parsley)
2 tablespoonfuls white vinegar
1-2 tablespoonfuls of extra virgin olive oil

Method

Peel the garlic cloves, chop the garlic up finely.
In a small bowl add the white wine vinegar together with olive oil and finely chopped garlic. Whisk them together then set aside to let the vinegar mixture infuse.
After that chop the tomatoes into small square pieces about 0.5cm in square diameter. (If one is not ok with eating or having tomato skins in salsa then blanch the tomatoes about one minute in hot boiling water to separate the skin so that it is easy to peal). The salsa pictured below is with the tomato skin left on.

Chop the parsley as finely as you can. Put all the chopped tomato and parsley together with the vinegar mixture. If time permits let the salsa infuse for 15 minutes.
This salsa is great accompaniment to baked salmon or trout encased in bed of couscous. It’s also with my Fish Cake recipe It’s a perk me up healthy accompaniment option.