Salsa Cruda of Tomato, Ginger and Mint
- 750 grams large tomatoes
- ¼ cup extra virgin olive oil
- 4 cloves garlic, very thinly sliced
- 5 cm piece of ginger, peeled and finely julienned
- ½ cup mint leaves
- 300 grams dried spaghetti, cooked to al dente
A simple, fresh sauce for pasta that makes the most of late summer tomatoes
Remove the stalks from the tomatoes, slash the tops and blanch in boiling water for 15 seconds.
Plunge into cold water, then remove the skins.
Cut in half, remove the seeds and dice. Set aside in a large bowl.
Gently heat the olive oil, garlic and ginger together in a small pot.
Cook for 5 minutes but do not allow the garlic and ginger to brown.
Add to the tomatoes and toss together gently.
When ready to serve, finely shred the mint leaves, toss through the tomatoes; then add the hot spaghetti to the salsa and serve.