Description
I find it difficult to give a precise definition to this dish - the salsa, and dressing, and self-starter, and processing, and probably something else. I even hesitate to call it a complete recipe, but I couldn't not to share it because it is just a super thing! Many years ago I brought this recipe from the kitchen of an Italian restaurant owned by hereditary Italian chefs from the island of Sardinia. Since then, this salsa lives in my fridge almost constantly. And, of course, summer is the time to prepare her sweet ripe tomatoes, fragrant young garlic and fresh green Basil.
Ingredients
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Cherry tomatoes
500 g
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Olive oil
0.5 cup
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Garlic
3 tooth
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Basil
1 coup
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Black pepper
-
Salt
Cooking
To prepare the products. Basil and tomatoes wash and dry.
The cherry tomatoes, finely chop. I cut them first in half, then in half again lengthwise, and crosswise into 6-8 pieces. Sliced tomatoes to put immediately into a container/storage container.
Garlic peel, crush the garlic cloves with the plane of the blade. Whole, just crushed cloves will give flavor, and they can always catch. If you love garlic and love when he comes in the dish it can be fully crushed.
Add the garlic to the tomatoes. Cut leaves of Basil, finely torn with your hands and add to the same. * I don't recommend cutting greens with a knife, since in this case it is oxidized from contact with the metal, and quickly loses its freshness and flavor.
Add freshly ground black pepper.
A pinch of coarse sea salt.
Pour olive oil.
Mix well.
Ready! You can put in the fridge. After a couple of hours will already be delicious, but the longer it stands the better it becomes. Oil infused, the flavors are mixed, the oil is absorbed by the flavors of garlic and Basil - beautiful! * I usually keep no more than 3 days. Longer - rarely, and it makes no sense when the first portion comes to an end - just cook fresh.
Now, for example, when you want a quick snack, take fresh or even dried ciabatta. Cut them into slices.
Fry the bread in a well heated pan with olive oil on both sides until Browning, or dry in the oven...
And to put on his present salsa. Get a delicious bruschetta with tomatoes. But use this salsa a great many. It can be added to vegetable salads, omelets, gazpacho, sandwiches, pour it on the pasta, vegetable dishes, especially eggplant, to serve with barbecue, meat and mozzarella, and perhaps even French fries)). Overall, this is a wonderful thing! Highly recommended!
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