Salsa Caprese healthy dip with Rosemary Tostados
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- 1/2 kg
- roma tomatoes (any tomato, pref not too liquid)
- red onion or 3 small shallots
- ball of buffalo mozzarella cheese
- 1 bunch
- basil, fresh
- pine nuts, toasted (optional, to taste)
- a little olive oil, salt, pepper, dried italian herbs, balsamico to taste
1Boil the tomatoes in a pan of water for 3-7 minutes. It's ready when the peels are coming off. If you want to also make the tostados, preheat the oven on 150 Celsius.
2Meanwhile, chop the onion and add it to the tomatoes.
3Meanwhile, chop the basil fine. Cut the mozzarella cheese in small cubes.
4Meanwhile, toast the pine nuts briefly in a pan (you don't need oil), mid heat. Keep watching, smelling and rolling them, they burn quickly.
5Drain the tomatoes using a sieve so you don't loose the onion. Put it all back in the pan and add cold water. Take the peels off the tomatoes. The cold water is to stop the cooking process and to prevent you from burning your hands!
6Put the peeled tomatoes in a bowl. If you like a less liquid consistency in your salsa, cut in half and squeeze most liquid out.
7Add all other ingredients. Toss with a swig of olive oil, balsamico, salt, pepper and dried Italian herbs. Use a flavoured oil of your choice if you have any!
TIP - You can blend it briefly with a jar blender if you like a smoother, less chunky consistency.
TIP - If you use store-bought tostados, consider not adding any salt to your Salsa. Tostados, crisps and corn triangles are often very salty already.
8For the tostados: Spread store-bought tostados on the oven rack. Sprinkle with olive oil and dried rosemary. Heat in the oven (150 Celsius) for a few minutes.