Photo: Markus Spiske
Fresh tomato salsa (with bruschetta variations)
11 ingredients
30 min + 10 min
Serves 4
openrecipes
Hugh Fearnley-Whittingstall counts the ways to enjoy this classic Italian treat. Use tomatoes at the peak of ripeness.
Estimated Nutrition (whole recipe, rough)
228
Calories
3g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g/1lb2oz ripe, full-flavoured tomatoes
- 2 tbsp extra virgin olive oil
- 1 medium shallotred onion
- a squeeze of lemonwhite wine vinegar
- and fresh ground saltblack pepper
- ciabatta
- garlic
- olive oil
- black olives
- anchovies
- fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes