About half the size of a roma tomato, egg-shaped baby roma tomatoes are deliciously sweet with a more intense flavor and aroma than the larger variety. They have an elongated “egg” type shape and a deep color. I love these and I adore this tomato salad.
First of all, it’s delicious. The chili pepper really brings out the sweetness of the tomatoes and makes it really something worth getting excited about. The cilantro, well…enough said. I love anything with fresh cilantro. The whole thing is an amazing combination.
The other thing about this salad is it’s versatility. It’s refreshing and makes a perfect garnish to anything from eggplant, potatoes, a simple quesadilla, or even served on top of a green salad. I’m pretty sure you can eat it alongside anything and it will still taste fabulous.
I would even suggest doubling the recipe, while if you love it as much as I do, you will find that you will keep coming back for more and will soon find that it really is only enough for two people, which I guess is okay if you aren’t much into sharing….
12-15 vine-ripened baby roma tomatoes, diced
1/4 cup chopped flat-leaf parsley (20 g)
1/4 cup chopped cilantro (15 g)
1 small jalapeño or Spanish red chili pepper, seeded and finely chopped
1 small white onion
1 tablespoon extra-virgin olive oil
1 tablespoon good quality white wine vinegar
pinch of ground cumin
sea salt and freshly ground pepper, to taste
1. Place the chopped tomatoes in a colander; sprinkle with salt and toss gently. Allow juices to drain for 15-20 minutes.
2. In a medium bowl, combine the parsley, cilantro, chili pepper, onion, oil, vinegar, cumin, salt and pepper. Add the tomatoes and mix together to combine flavors. Let stand for 15 minutes, to allow the flavors to meld together. Toss again before serving.