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Categories:
tomatoes Kirby cucumbers sweet onion green pepper cloves garlic olive oil red wine vinegar tomato passata your favorite salt freshly cracked black pepper sour cream
Viewed: 41 - Published at: 6 years agoIngredients
- tomatoes (preferably heirlooms)
- 3 to 4
- small kirby cucumbers (preferably organic)
- medium sweet onion
- green pepper
- 2 cloves
- garlic, minced
- 1/3
- cup good olive oil
- 1/4
- cup good red wine vinegar
- 1 1/2
- cup tomato passata
- your favorite hot pepper sauce
- sea salt
- freshly cracked black pepper
- sour cream
Method
- Place the minced garlic into a dish and pour the olive oil and vinegar over.
- Let it sit while you chop the vegetables. Slice tomatoes into 1/2-inch thick disks, stack them on top of one another, and chop them into 1/2-thick dice. When you empty them into a serving bowl, be sure to include all their juices.
- Slice kirbys in half lengthwise, then into 1/4-inch thick layers. Stack and slice them into 1/4-inch wide rows, and then chop the lot into fine dice. I love the juicy crunch of cucumbers as an accent, so I chop them a little smaller than the tomatoes, who are the (unofficial) star in this recipe. Add the cucumbers to the tomatoes.
- Finely chop the green pepper. It should be just-shy of a mince, as its bright and crunchy presence can easily compete with the other two, and we don't want that.
- Add the peppers into the bowl.
- Mince the sweet onion. Add it in with the rest, and give it a gentle stir to combine.
- Pour in the passata and the garlic mixture, and add a few pinches of sea salt.
- Add some freshly cracked pepper and a teaspoon or two of hot sauce.
- Stir everything together and taste. Feel free to add more hot sauce, sea salt, or cracked pepper, to your taste. The end experience should feel refreshing and a bit spicy, so that the addition of that sour cream dollop makes its soothing pleasure felt.
