Charred Tomato Fennel Salsa
Charred Tomato Fennel Salsa
Photography by Yvonne Duivenvoorden
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| per each of 8 servings: about | - |
| cal | 9696 cal |
| pro | 1 g1g pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 8 g8g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 82 mg82mg sodium |
| % RDI: | - |
| calcium | 22 calcium |
| iron | 44 iron |
| vit A | 99 vit A |
| vit C | 2828 vit C |
| folate | 99 folate |
Charring tomatoes and onion in a cast-iron skillet sears them and creates a deep, smoky flavour. Crush the toasted fennel seeds using anything convenient, such as mortar and pestle, rolling pin or bottom of heavy skillet. Enjoy this with cheese omelettes or grilled chicken and fish.
Ingredients
- 2 lb beefsteak tomatoes 2 lb beefsteak tomatoes
- 1 white onion 1 white onion
- 1/2 tsp fennel seeds 1/2 tsp fennel seeds
- 2 cloves garlic , minced2 cloves garlic, minced
- 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice 2 tbsp lemon juice
- 1 tsp balsamic vinegar 1 tsp balsamic vinegar
- 1/4 tsp salt 1/4 tsp salt
Preparation
Heat cast-iron skillet over high heat until drop of water sprinkled into pan sizzles. Toast fennel seeds, shaking pan, until fragrant, 1 to 2 minutes. Crush seeds and transfer to large bowl; let cool.
Working in batches, cook tomatoes and onion, turning once, until softened and charred, about 3 minutes. Let cool on tray. Cut into about 3/4-inch (2 cm) cubes; add to fennel seeds.
Add garlic, oil, lemon juice, vinegar and salt ; stir to combine.
Source : August 2009
- Keywords : 100 calories;
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