The recipe for the perfect condiment and bruschetta topping: Sicilian Matarocco.
Course
Appetiser
Cuisine
Italian
Prep Time10minutes
Cook Time5minutes
Total Time15minutes
Servings4
AuthorManuela Zangara
Ingredients
8 tomatoesripe
4garlic cloves
1small bunch of basil
80ml– 1/3 cup extra virgin olive oil
Salt and Pepper to taste
Instructions
Wash the tomatoes and put 4 of them in a pot with boiling water. Leave them in it for 5 minutes, then drain them and peel them (be careful – they are hot!).
Remove the seeds and chop the peeled tomatoes in pieces. Keep aside.
Remove the seeds from the remaining tomatoes and chop them. Keep aside.
Wash the basil leaves and put them in a mortar with the garlic cloves and a pinch of salt and pepper. Using the pestle, make them into a thin paste.
Add the cut peeled tomatoes and keep working with the pestle to combine all the ingredients.
Pour the mixture into a bowl, add the extra virgin olive oil and the remaining tomatoes (unpeeled). Mix.
Serve immediately with grilled crostini.
Recipe Notes
I made half dose of the above recipe for our family so that’s what you see in the pictures.