4 large plum tomatoes
1 sweet pepper (I like orange or yellow for color)
2 spring onions
2 tbsp balsamic vinegar
Salt and Pepper, to taste
- Put tomatoes in a heatproof bowl, cover with boiling water and leave for 1-2 minutes, until the skins split.
- Drain, peel and deseed tomatoes. Dice the tomato flesh and pepper.
- Thinly slice the spring onions.
- Combine the vegetables, vinegar, 2 tbsp water, salt and pepper in a pan over medium heat. Cook until warmed through, stirring frequently.
My favorite use for this salsa is over steaks. The trick is to heat the salsa in the pan used to sear the steaks and incorporate the juices and steak bits left in the pan.