This might be the last chance to make a batch of tomato salsa for the season. Autumn is kicking in, summer is waning and tomatoes are only lingering here and there. Here’s my take on a classic salsa recipe.

INGREDIENTS:

(Yields about 10 generous portions / 0.42 EUR per portion / 4.26 EUR for all)

2 kg tomatoes (2.66 EUR)

2-3 chili peppers, depending on how spicy you like your salsa (0.4 EUR)

2 whole garlic bulbs (0.4 EUR)

2 large onions (0.4 EUR)

3 tbsp olive oil (0.13 EUR)

Good pinch of salt (0.01 EUR)

Handful of parsley, chopped (0.26 EUR)

Black pepper and more salt to taste

METHOD:

Preheat oven to 220°C. Line baking sheet with parchment paper and set aside. Wash and half tomatoes and chili peppers, discard chili pepper seeds for milder salsa and arrange skins down in a single layer on prepared baking sheet. Cut whole garlic cloves with peel intact in half and clean and quarter one onion to arrange between tomatoes and chilies. Drizzle olive oil on top, sprinkle salt, and bake for 30-40 minutes, until tomatoes are wrinkled and slightly charred.

Let everything cool enough to handle, squeeze garlic out of peels, clean and dice the remaining onion and parsley and blitz with tomatoes and all together in a blender to desired consistency. Taste and adjust seasoning. Use over pasta, or freeze for later and add to soups, stews and even as a pizza base.

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Čini se da je sada zadnja prilika ove sezone za napraviti šalšu. Jesen je u zamahu, ljeto blijedi, a rajčice su još zaostale tu i tamo. Evo moja verzija klasične šalše.

SASTOJCI

(Za oko 10 izdašnih porcija / 3,10 kn po porciji / 31,01 za sve)

2 kg rajčica (20,00 kn)

2-3 čili papričice, ovisno koliko ljutu šalšu volite (3,00 kn)

2 cijele glavice češnjaka (3,00 kn)

2 velika luka (3,00 kn)

3 žlice maslinovog ulja (1,00 kn)

Prstohvat soli (0,01 kn)

Svežanj peršina, grubo narezanog (1,00 kn)

Crni papar i ekstra sol po ukusu

PRIPREMA:

Zagrijte pećnicu na 220°C. Obložite lim za pečenje masnim papirom. Operite i razrežite rajčice i čilije na polovice, a za blažu salsu bacite sjemenke čilija, pa rasporedite u jednom sloju na pripremljeni lim tako da su kože rajčica i čilija okrenute na dolje. Razrežite glavice češnjaka sa cijelom ljuskom na pola, očistite i raščetvorite jedan luk, pa rasporedite među rajčicama i čilijima. Pokapajte maslinovim uljem, posolite i pecite 30-40 minuta, dok rajčice ne povenu i ne počne se loviti crna korica.

Pustite da se sve malo ohladi, istisnite češnjak iz ljuski, očistite i narežite preostali luk i peršin, pa skupa sa rajčicama i svime ubacite u blender i sameljite na željenu gustoću. Po ukusu prilagodite začine. Jedite sa tjesteninom, ili zamrznite za kasnije pa dodajte u juhe, gulaše, variva ili koristite kao sos za pizzu.