Two Tomato Salsa
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- 8 oz. cherry tomatoes, halved
- 8 sundried tomatoes in oil, drained and chopped into small pieces
- 6 large spring onions, thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 tsp. sugar
- handful of fresh basil leaves
1Put the two types of tomato into a large bowl and add the spring onions.
2Whisk together the oil, vinegar and sugar. Pour over the tomatoes, toss to coat well then cover and chill for 1 hour.
3Just before serving, tear basil leaves into shreds and stir into the salsa. Serves 6