This recipe is quick and easy. You can use whatever tomatoes you have as long as they are not too watery. I used up a tray of all shapes and sizes I had left over. Use as a dip, condiment or sauce incorporated within other dishes.
450g (1lb.) red skinned tomatoes
1/2 banana shallots
Small bunch of fresh coriander
1 – 2 tbsp good quality tomato puree
1tsp – 1tbsp Charapita Sauce
Juice of 1 lime
Juice of half a lemon
½ tsp sea salt and pepper to taste
First skin the tomatoes by placing them in a large bowl and cover with boiling water. Leave them to stand for around 5 minutes before lifting them out one at a time and carefully piercing the skin with a sharp knife and peeling off the skin. If using some cherry tomatoes you don’t need to pierce with a knife as the tomato will slide out of its skin when a little pressure is applied with your fingers.
Roughly chop the onions. Place all of the ingredients, except for the Charapita Sauce, in a food processor and pulse briefly to a coarse mixture.
Test the mixture and then add Charapita Sauce and extra salt and pepper to taste.
Store in an airtight jar and keep chilled in the fridge for up to 3 days.
Equivalent weights of tinned plum tomatoes or tinned cherry tomatoes, both of which will be already skinned, can be used as an alternative to fresh tomatoes.
If stored in the fridge it may thicken slightly so loosen with either water, tomato juice or stock, a couple of tablespoons at a time.