Tomato Salsa

[Depome]

Name of Recipe: Tomato Salsa

Based on an Australian Women's Weekly recipe.

Ingredients:
750g approx raw tomatoes, or tinned WHOLE tomatoes
1 medium red onion
1 tbsp (20ml) red wine vinegar
1 tbsp raw sugar
1 tsp mustard powder OR Dijon mustard (jar)

Preparation:
Blitz the quartered onion for 20 seconds on speed 6 then add tomatoes and process for 30 second on speed 5.
Add other three ingredients and cook for 40 mins at 100 degrees on speed 1, with the MC laying diagonally across the top, OR with the steaming basket sat on top. This is to reduce hot splatter while allowing fluid to evaporate.


Tips/Hints:
Fabulous with roasted potato wedges (don't forget to leave their skins on )
Or add to nachos, burritos and other tortilla meals, and just lovely drained a little and added to a cheese sandwich.

[Thermomixer]

Thanks for that - nice and simple and tasty 

[judydawn]

No more jars of salsa for me. Thanks a lot Depome. To make a chunky salsa I guess you don't blitz the onion and tomato as much and cook it on reverse?

[cookie1]

Lovely. A use for people that have lots of tomatoes growing, especially the little tiny ones.

[Depome]

I LOVE this recipe As long as you have time to let it reduce a little, it's a pretty quick snack meal ingredient.

Judy, you'll probably find that using fresh tomatoes results in a more chunky salsa since they don't break up as readily. If it is chunky then you may need to reduce some of the fluid as it takes quite a long time to reduce in the TMX I found, compared to the cooktop. With chunks you'll have just as much fluid but less pulp which will appear to make it more runny.