The quality of the ingredients make this dish, so you’ll need top-notch tomatoes as well as the best sherry vinegar you can afford (Valdespino, for preference). The salsa is glorious spooned on all sorts, from toast topped with mozzarella and/or avocado to roast chicken, so double or triple the quantities, if the mood takes you; it keeps well in the fridge for a few days.
I made this from the SIMPLE cookery book by Ottolenghi, but this recipe was also in The Guardian newspaper. Next time I would make double the topping (at least) as it keeps for up to 5 days in a jar and is amazing !
Serves four as a side dish.
3cm piece ginger, peeled and roughly chopped (10g net weight)
Flaky sea salt
3 spring onions, very finely sliced (45g net weight)
40ml sunflower oil (or other flavour-free oil)
2 tsp good-quality sherry vinegar
400g beef tomatoes (about 2), cut into 2mm-thick slices
1½ tbsp finely shredded coriander leaves
¼ green chilli, deseeded and finely chopped
1 tbsp olive oil
Put the ginger and a half-teaspoon of salt in a mortar, crush to a fine paste, transfer to a bowl and toss with the spring onions.
Heat the sunflower oil in a small pan on a low flame until just warm – you don’t want it too hot – then pour over the spring onion and ginger mix, and stir in a teaspoon of vinegar.
Lay the tomato slices on a large platter (about 25cm in diameter), slightly overlapping them, season with a quarter-teaspoon of salt, then drizzle over the remaining vinegar. Spoon the salsa evenly over the top – or use your hands to better effect – scatter over the coriander and chilli, and finish with the olive oil.