Fresh, vibrant, and simple. Superb with Macaroni Cheese!
- 3-4 large tomatoes – the riper the better
- 1 onion (I like to use a red onion)
- 1 large orange
- extra virgin olive oil
- handful of fresh coriander
- Chop the tomatoes fairly small and put in a bowl. Sprinkle over a generous pinch of salt – and set aside for a few minutes to draw the juices out of the tomato.
- Meanwhile, chop the onion finely. Peel the orange; I use a sharp knife to remove not just the skin and pith, but also the outer skin of the orange segments. Remove any pith and seeds, and chop roughly. Add the onion and orange (and any juices) to the tomato, with the chopped coriander.
- Add a glug of olive oil, and mix well. I like to set this aside in the fridge for about 30 minutes – the tomato and orange juice seems to combine with the oil and thicken slightly.