How do you turn the classic cocktail into a rich, tasty salsa? Start with really good ripe meaty tomatoes and then add the spicier ingredients and vodka to taste.
INGREDIENTS
500 grams large, ripe tomatoes
1 red onion, thinly sliced
olive oil
sea salt and freshly ground pepper
ground cumin
½ cup finely chopped celery
¼ cup finely chopped pitted green olives
2 cloves garlic, crushed
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1-2 teaspoons horseradish sauce
1-2 teaspoons tabasco sauce
1 tablespoon vodka, optional
2 tablespoons finely chopped flat-leaf parsley
METHOD
Preheat the oven to 200°C.
Halve the tomatoes through the circumference and place cut side up on a lightly oiled baking tray. Drizzle with a little olive oil then top with a pinch of cumin, salt and pepper.
Toss the onions with 1 tablespoon of olive oil and season. Place next to the tomatoes on the baking tray in a single layer. Roast for 15 minutes or until the tomatoes are collapsing and the onions are well coloured and tender, turning the onions once. Set aside to cool.
Place all the remaining ingredients in a bowl and season. Add extra tabasco if you want a fierier version.
Pinch the skins off the tomatoes and discard. Use a fork to gently crush the tomatoes and add to the bowl along with the onions, scraping in all the pan juices. Gently combine then transfer to a serving bowl. Serve with kumara chips and celery sticks. Makes about 2 cups
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!