Charred Tomato Fennel Salsa Charred Tomato Fennel Salsa

Charred Tomato Fennel Salsa 150 Image by: Charred Tomato Fennel Salsa 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : August 2009


  • 2 lbs beefsteak tomatoes
  • 1 white onion
  • 1/2 teaspoon fennel seeds
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon salt


Cut tomatoes and onion into 1-inch (2.5 cm) thick slices; set aside.

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.

Nutritional facts per each of 8 servings: about

  • Sodium 82 mg
  • Protein 1 g
  • Calories 96.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 8 g


  • Iron 4.0
  • Folate 9.0
  • Calcium 2.0
  • Vitamin A 9.0
  • Vitamin C 28.0
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Charred Tomato Fennel Salsa