The standard way to make tomato salsa is simply remove tomato skin, cut into cubes, add basil, season
with salt & pepper, garlic(optional) and olive oil.
I don't remove the liquid and seeds from
the tomato before cutting up because I read that the liquid has a lot of umami
flavor.
There is always a lot of liquid coming out
of the salsa after seasoning, a bit too much to be mopped up with bread.
So I used the fruit drier to half dry the
tomato first (after removing skin, with the seed and liquid intact), the result
is a deep red salsa with intense tomato flavor.
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