Ingredients:
- 1 lb ripe tomatoes
- 1 tsp
- 1 tsp Worcestershire sauce
- 1 tsp Oregano, minced
- ½ tsp Tabasco sauce
- Fennel leaves
- Salt for seasoning
Preparation:
Time: 45 Minutes
Yield: Serves 2-4
- Bring a small saucepan of water to a boil, and have an ice bath ready nearby. Score a small X at the bottom of each tomato and place it in the boiling water, blanching it until the skin starts to loosen, about 20-30 seconds.
- Remove them from the pan and place in the ice bath to stop cooking. When cool enough to handle, peel the skin and then quarter, core, and seed the tomatoes.
- Carefully dice the tomatoes into a brunoise and place into a strainer to let some of the excess liquid strain for a few minutes before adding them to a medium mixing bowl.
- Mix in the olive oil, mustard, Worcestershire, oregano, few strands of Safinter saffron and Tabasco sauce in with the tomatoes and season to taste with salt. Let the mixture chill for 30 minutes before serving.
- Finish with sea salt and fennel leaves and serve immediately.
