Salsa di Fairfield

tomatoI visited a friend with a bottle of wine and left with tomatoes, picked from his mother’s garden.

His father eats them like apples, whole and fresh; they’re beautiful and full of flavour. Picked ripe and kissed by western suburban sun.

Try this recipe when you have quality tomatoes; it was adapted from one by Neil Perry.
Salsa di Fairfield
Serves 2

2 sun-kissed tomatoes
Sea salt and freshly ground black pepper
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar

Core and dice the tomatoes; place them in a bowl and lightly salt them.

After ten minutes, add the olive oil and red wine vinegar.

Give a generous grind of pepper and combine.

Serve with simply cooked chicken or fish with a leafy green salad.

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