Tomato Salsa Recipe

Tomato Sauce/Salsa

Per person:

Finely dice brown onion – about half to 1 onion per person.
Finely dice garlic – as much as you can stand, probably about 2 cloves per onion

Heat olive oil in a frypan – about a tablespoon per onion
Fry the onion on medium heat until translucent

Turn heat to low

Add the garlic
Add some dried Italian herbs – about 1 tea spoon per onion
Add a couple of dashes of balsamic vinegar

Stir until evenly combined and everything is coated in oil and vinegar

Add tins of diced tomatoes. I use the cheapest from the supermarket. About 1 tin per onion. Plus a little bit of water from rinsing out the tins.


Put on medium heat until it’s bubbling then turn down to a bit above lowest setting

Stir occasionally

It’s done when it still just slightly too watery, because it thickens a little bit/cooks a bit more as it’s cooling.

Things that I add sometimes:
Bacon, green beans, mushrooms, corn, zucchini, peas, carrot, capsicum, olives, capers, anchovies, broccoli

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